368K views · 56K reactions | Lemon Mousse | Fluffy, citrusy and delicious 🍋 Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. 🏷️ #lemondessert #mousse #easyrecipes #quickrecipes #snacks | Giulia Ardizzone | Richard LaForge · Autumn Breeze
428K views · 38K reactions | [Recipe] French Buttercream - you really don’t want to miss this recipe, particularly if you have leftover egg yolks (👋🏼 macaron and pavlova friends!) This buttercream is creamy yet light and it isn’t too sweet. It’s the perfect filling and topping for many pastries, including macarons, cakes, tarts, etc. FRENCH BUTTERCREAM RECIPE *150g sugar *45mL water *2 egg yolks from large eggs *1 vanilla bean pod, seeded, or extract/liqueur of choice *Pinch of salt *195g butter, soft and cut in small pieces - Add the sugar and water in a saucepan and cook over medium heat. - At the same time, whip the eggs yolks using a whisk attachment. They will become lighter in color and aerated. - Once the sugar cooks to 120C, pour it slowly on the sides of the bowl while whisking the yolks on medium-high. - Continue whisking on high until the bowl is cooled to touch. - Change to the paddle attachment, add the vanilla and salt, and or could also add any extract / liqueur of your choice. - Gradually add pieces of butter while mixing. Once all the butter is added continue mixing for a few minutes until the buttercream is very smooth. - Adjust the flavoring by adding more vanilla, or extract /liqueur. Add gel-based colorant if desired. Mix to combine. - You’re ready to pipe! Additional tips: - Make sure the butter is soft, otherwise you’ll need to heat the bowl while mixing it in with a torch. -Make sure the sugar syrup is poured on the side of the bowl and not directly on the whisk. -If the mixture looks broken just continue mixing, it will come together. #buttercream #frenchbuttercream #pastry #patisserie #cake #pasteleria #pasticceria #macarons #ganache | Fred Csibi-Levin | Doc Macaron | Facebook
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