Lemon-Lime Ring with Mixed Berries and Mango
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 Servings
- 1 tablespoon sugar
- 1 1/2 cups sugar
- 8 large egg yolks
- 2 teaspoons grated lemon peel
- 1/3 cup fresh lemon juice
- 5 tablespoons unsalted butter
- 1/3 cup fresh lime juice
- 2 cups chilled whipping cream
- fresh mint sprigs
- Carbohydrate 55 g(18%)
- Cholesterol 180 mg(60%)
- Fat 21 g(32%)
- Fiber 7 g(30%)
- Protein 5 g(10%)
- Saturated Fat 12 g(60%)
- Sodium 23 mg(1%)
- Calories 405
Preparation For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat. Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.
Preparation For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat. Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.
