Lemon
Crème Brulee with Chocolate Mousse
by Pierre-Luc Moeys
Lemon Crème Brulee
(See if you can get hold of a small torch
for caramelizing the topping!)
1ž2 quart of crème fraiche
3 lemons
1ž2 cup of sugar
3 egg yolks
1 whole egg
Some sugar to make caramel crust
Preheat the oven to 200F. Zest and juice
the lemons. Put lemon zest and juice in a saucepan with the
1ž2 cup of sugar and bring to a boil. When at the boiling
point, pull off the stove and mix with the crème fraiche
and egg yolks. Pour evenly into 4 small bowls or big ramekins.
Place these bowls or ramekins into an oven roasting pan and
pour water into the pan until the water level is at least
halfway up the side of the bowls/ramekins (this is also known
as “BainMarie”), and put in oven. Check the bowls
periodically, and take out when the mixture has set.
Once it has set, sprinkle sugar over the
tops of the bowls, and burn the tops with a torch until golden
brown and caramelized. Then put a nice quenelle (a water drop-looking
shape made with a spoon) of chocolate mousse on top. Garnish
with a sprig of mint.
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