Lemon curd mousse with fresh raspberries, mango, and white chocolate sauce

The last time I visited my sister, she suggested that I post more instructional pictures on my blog. The truth is, this isn't so easy. Stovetop pastry requires vigilance and lots and lots of stirring. If you stop doing either of these things for even a minute, those fickle fuckers go to shit. Until I get a personal photographer, I shall do my best- but on that day, y'all will be more concerned with the monkeys flying out of my butthole.

Lemon curd mousse


4 medium-to-large lemons, zested and juiced
6 large egg yolks
1 cup sugar
1 tsp salt
2 sticks butter, cut into cubes
1 cup whipping cream

Place lemon juice, zest, yolks, sugar, and salt in a large, heavy-bottomed saucepan on medium heat. Whisk gently.
As the mixture begins to heat up and thicken, whisk more vigorously, being sure to cover the entirety of the sides and bottom as you do so. This will keep the curd from becoming scrambled eggs.
After several minutes, the curd will begin to look quite a bit thicker and foamy. This is where you need to whisk the most, as it will turn from liquid to pudding with lightning speed.
The moment the curd comes to a boil, shut off the burner and take the pot off the heat, continuing to stir all the while.
Add in the butter. Whisk until all the butter is melted, and strain the curd into a large, shallow bowl.
Place a layer of saran wrap on the top of the curd. Refrigerate for 3-4 hours.
Whip the cream to medium peaks, and fold 1/3 of it into the cooled curd. Fold in the remaining whipped cream, and serve immediately or refrigerate for later. Remember to always cover it with plastic wrap, because the lemon curd will form a skin if you don't.

White chocolate sauce


1 12-oz pkg good-quality white chocolate chips
1 cup half and half

In a microwave-safe bowl, heat the half and half for about a minute. It should be hot to the touch.
Pour in the chocolate chips and let it sit for a minute.
Stir the mixture until smooth. Be patient, the chocolate chips take a while to melt. Don't be discouraged by lumps.

1 large, ripe mango
1 6-oz pkg raspberries or any other juicy berries, be they blue, black, or lingon
2 macaroons

Cut the mango into long, thin, vertical slices. Put a couple large spoonfuls of curd in the bottom of a fancy ice cream bowl or dessert glass, crumble half of the macaroon into the bowl, and garnish with the other half. Sprinkle on raspberries and fan the mango. With a spoon, drizzle over the white chocolate sauce.