Meyer Lemon and Chantilly Cream Verrine

I sit here writing this post in disbelief that today reached 69 degrees, breaking the 65 degree temperature set in 1932. I've flung open every window in the house, gone for a walk and hung a few items out on the line to capture that fresh air scent we take for granted during the summer months here in New England. I feel slightly panicked that it's 3:15, the sun is setting and the temperature has precipitously dropped, especially since this might be our last breath of warm fresh air for the next 5 months. Nevertheless, I'm grateful for at least one day sans bulky coat, hat and gloves.

Maybe I've been struck with premature spring fever or maybe it's the slowly fading memory of a meal far too heavy on Thanksgiving day but I need a break from the orange and brown squash, cranberry and brown sugar laden desserts. It's not that they're not delicious but I'm yearning for something lighter, which is why I broke out the Meyer lemons for this feathery, creamy verrine.







Meyer Lemon and Chantilly Cream Verrine

Lemon Curd

2 large eggs
7 oz. cup sugar
4 oz. cup fresh meyer lemon juice
2 tbs. butter
save lemon rind for garnish

Whisk ingredients over bain marie until mixture thickens, stirring constantly, about 15 minutes. Strain and cool. Recipe inspiration by Bruce Weinstein.

Lemon Mousse

2 oz. pate a bombe
1 1/2 sheet of gelatin
3 oz. fresh lemon curd
2 drops lemon oil
1 cup heavy cream, soft peak

Mix the pate a bombe with the lemon puree until thoroughly blended. Soften the gelatin in ice water and then gently melt it in the microwave (maybe 5 seconds). Mix into the pate a bombe and whisk until it is well incorporated. Add a spoonful of whipped cream to the pate/lemon mixture and whisk to loosen up consistency. Fold in the whipped cream. Recipe adapted from Cannelle et Vanille.

Chantilly Cream

8 oz. heavy cream
2 tbs. sugar
2 tsp. vanilla
shaved white chocolate, set aside

Whip cream until soft peaks form. To make the verrine, use small dishes and layer mousse, then curd, then mousse, then whipped cream. Garnish with lemon rind and white chocolate.


By the way, we've decided to carry the "simplicity" concept into our holiday shopping this year. We're still buying presents for the children in our family but all of the adults have agreed to forgo the gifts and instead contribute recipes to a family cookbook that we'll use for our holiday meal. The goal is to make it a tradition and build the book year by year. This way, no matter where people are, they can always make the family recipes and feel close to home.







I don't know about you but I find it more meaningful when someone takes the time to make their own presents and this is why I've been thrilled to see some of my favorite blogs feature simple, hand-crafted gifts ideas. Granted, baked goods are always welcome and wonderful but here are a few more ideas from the heart instead of the credit card.

Check out:

Ash's great use of old glass jars on Butterfly Food
The pie's in a jar at Wide Open Spaces
This canvas tote bag from the Giver's Log
Decorative canned goods from Canning Across America
And, the wonderful host/hostess gifts at Madame Sucre

If you come across additional blogs featuring hand-crafted goodies for the holidays, please let me know. I'd love to hear about more.


Bon Appetit!