These desserts look fancy, but they’re actually pretty easy! Chef Konrad Spitzbart reveals the secrets to making them at home.
Lemon Mousse Shooter with Fresh Berries
Lemon Mousse (made with lemon curd)
Shooter Glass or Container
9 egg yolks
8 whole eggs
12 ounces sugar
2 cups lemon juice
12 ounces butter
Mix eggs, yolks and sugar together, add lemon juice and mix until all combined.
Over a double boiler cook mixture until very thick and custard like, take of heat and add cubed butter, combine until butter is melted.
Let cool in refrigerator.
3 cup heavy cream
Whip heavy cream to medium peak, whip lemon curd until smooth, then fold in whipped cream-careful not to over mix.
Cut out to circle of cake, the size of the glass you will put the dessert.
Clean and cut the strawberries, on the bottom of the container pour some strawberry puree, add some chopped strawberries. Top with a circle of sponge cake, then some lemon mousse, more puree and chopped strawberries, top with mousse, smooth top and then garnish the top.
Easter Brunch at The Peabody
Sunday, March 31
Time: 10:30 a.m. – 3:30 p.m.
Price: $59 per person, $22 for children (ages 5-12), plus tax and gratuity
An overflowing buffet featuring dozens of hot and cold breakfast items, entrees, side dishes, and desserts.