Lemon Lime Kurd Mousse
1/2 cup unsalted butter
3 eggs, room temperature
Grated rind and juice of 3 large lemons
Grated rind and juice of 1 large lime
1-1/8 cups of sugar
1/2 of small container of mascarpone cheese, room temperature
1 cup cold whipping cream
In a double broiler or in a heat-proof bowl over simmering water, place the butter to melt (good time to grate and juice the citrus).
Lightly beat the eggs and slowly add them to the melted butter while stirring.
Add the juice and rind, then the sugar. Stir until the mixture becomes thickened to the consistency of chilled pudding. Two cups of Kurd is done.
Take one cup of Kurd, the other cup should be placed in the refrigerator, and add to the softened mascarpone cheese. The mix should be totally mixed — no streaks. Taste to determine if sweet enough. If not, add a little sugar to the whipping cream.
Whip up the cream until firm peaks form. Gently fold in the Kurd.
It should be placed in the refrigerator until ready to serve.
It may be placed on graham cracker pie shell, served on pound cake or just served in martini glasses or beautiful teacups.
Makes eight servings.
http://www.houmatoday.com/article/20120 ... urd-Mousse
