12469 Lemon Meringue Bombe with a Bitters Mousse and Black Currant Sauce Serves 10 to 12 Wed Aug 06 01:08:02 -0700 2008 Tue Feb 03 16:14:17 -0800 2009 Licensed http://www.chow.com/recipes/12469 Wed, 04 Feb 2009 00:14:17 GMT I learned the following dessert when I spent time in the kitchen with Michel Bras. He worked virtually like an alchemist. Beneath the underlying sweetness of the mousse there is strong and rewarding interaction among the bitters, the acid of the lemon, and the tart black currants. When they are combined, the sensation is dazzling—all the tastes explode together in the mouth.

Begin 3 to 4 days in advance to make the parfait and the sauce.

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  • Line an 8½ x 4×3–inch (5-cup) loaf pan with enough plastic wrap to overhang the edges by several inches. If you do not have a pan this size, a disposable foil loaf pan will work.
  • In a small, heavy saucepan, preferably unlined copper, combine ½ cup water with 6 tablespoons of the sugar and a pinch of cream of tartar. Cook over low heat, stirring, until the sugar dissolves. With a small wet brush, wash down the inside of the pan to the syrup. Boil, without stirring, until the syrup reaches the soft-ball stage, 234°F on a candy thermometer. Immediately remove the pan from the heat and place in icy water to stop the cooking.
  • Beat the egg whites with an electric mixer until frothy. Add a pinch each of salt and cream of tartar and 1 teaspoon of the sugar. Continue beating until soft peaks forms, then gradually add the remaining sugar. Beat until the whites are shiny and stiff.
  • Gently reheat the sugar syrup until hot. Gradually beat the hot syrup into the egg whites in a slow, steady stream. When all the syrup has been incorporated, continue to beat for 5 to 7 minutes longer, slowly reducing the speed as the meringue becomes cold and thick. Set it aside covered with a damp cloth until completely cold.
  • In a chilled bowl, using cold beaters, whip the heavy cream until soft mounds form. Add the lemon extract and continue to beat until the cream forms soft peaks. Gradually fold the whipped cream into the cold meringue. Scoop the mixture into the prepared loaf pan. Cover with the extra plastic wrap, then cover with foil and freeze for 3 hours. (Can be prepared up to 1 week ahead.)
  • Make the Bitters Mousse when the Lemon Meringue has chilled at least 3 hours.
  • Make the black currant sauce: Combine the wine, lemon zest, and the preserves in a small saucepan and cook, stirring, for 3 to 4 minutes. Let cool, press through a sieve, and refrigerate. Bring to room temperature before serving.
  • To assemble the bombe: Line a 9×5 x 3–inch loaf pan with enough plastic wrap to allow generous overhanging edges. Pour half of the bitters mousse into the prepared mold and tap lightly on the counter to settle the mousse. Unwrap the frozen lemon meringue parfait and place it in the center. Cover with the remaining bitters mousse. Enclose in plastic wrap and freeze for at least 6 hours or overnight.
  • About half an hour before serving, transfer the mold to the refrigerator and let soften for 25 to 30 minutes. To serve, invert the dessert to unmold. Cut the loaf into ¾-inch-thick slices. Set the slices on dessert plates. Thin the black currant sauce with water if necessary and spoon into a squeeze bottle or a heavy plastic bag with a corner snipped off. Drizzle the sauce over and around each portion and serve at once.
  • Melt the butter in a heavy, small saucepan over low heat. Let cool it to room temperature (the butter should be liquid) and set aside. In another saucepan combine the gelatin and bitters. Set in a pan of simmering water and stir to dissolve. Remove it from the heat and cool it slightly. Using an electric mixer, beat the yolks until pale yellow and a slowly dissolving ribbon foams when the beaters are lifted. Stir the syrupy gelatin mixture into the beaten eggs; set aside, stirring occasionally, until mixture mounds when dropped from a spoon.
  • Using clean dry beaters and a dry bowl slowly beat the egg whites until they begin to froth. Raise the speed to medium and “tighten” the whites by adding 2 tablespoons of the sugar. Continue beating for l minute. Then add the remaining sugar in a steady stream, beating continuously on medium speed until the whites are stiff, thick, and glossy, about 2 minutes. (The whites should feel smooth and silky.) Use a large wire whisk to fold in one fourth of whites into the egg-yolk mixture to lighten. Gently fold in remaining whites. Very delicately fold in the cool but liquid butter (the mixture will slightly deflate at this point).
    • ]]>     http://www.chow.com Paula Wolfert 50 Main ½ cup superfine sugar

    ]]>     3 large egg whites, at room temperature

    ]]>     Pinch of salt

    ]]>     2 pinches of cream of tartar

    ]]>     1 cup heavy cream, well chilled

    ]]>     l teaspoon high-quality pure lemon extract

    ]]>     Bitters Mousse (page 396)]]> 2 tablespoons dry red wine

    ]]>     1¼ teaspoons grated lemon zest, organic if available

    ]]>     1 jar (12 ounces) black currant jam

    ]]>     4 tablespoons unsalted butter

    ]]>     1 teaspoon unflavored gelatin

    ]]>     2 tablespoons Angostura bitters

    ]]>     5 whole eggs, separated, at room temperature

    ]]>     7½ tablespoons sugar

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