How to make meringue stars or kisses
To make the meringue kisses, whip the egg whites and sugar with an electric mixer (unless you prefer a good arm work-out with a whisk) until soft peaks form. Then continue mixing. When the meringue is glossy and peaks hold their shape, stop and fill a pastry bag fitted with a star tip.
Pipe little star swirls (about the size of a quarter) on a parchment lined baking sheet.
You will bake these at 250 degrees for 30 minutes then let them sit in the oven (don't open the door) for 1-2 hours more to dry out (no labor needed).
How to make raspberry sauce
A simple blend of raspberries, sugar and water create the raspberry sauce. Choose to keep the seeds or strain them out. I don't mind a few seeds, so I've chosen to keep them in. Everyone will know it's fresh and that there are real raspberries in the sauce!
Lemon Mousse
Start with fresh whipping cream to make the lemon mousse. Just whip the cream, then chill it while making the lemon curd.
Lemon Curd
Prepare the lemon curd in a mixing bowl set over a sauce pan of simmering water, or make it in a heavy-bottomed sauce pan.
Cut butter into small chunks so it well melt faster into the lemon curd.
Once the lemon curd has thickened, chill it. Then softly fold it into the cold whipped cream. Try to preserve as much air in the cream as possible to make a light, fluffy mousse.
When finished, the Lemon Mousse will be a pale yellow. Chill it until you're ready to assemble.
How to make a parfait
To assemble the parfait, layer lemon mousse, then raspberry sauce in a parfait glass or tall glass with a short stem, and repeat. Carefully garnish with meringue "kisses" and raspberries.
Sugared raspberries
If you'd like sugared raspberries, you can simply roll them in white sugar. They add a magical touch to this graceful dish.
Enjoy!
Dianna
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Lemon-Raspberry Kiss Parfait
Ingredients
For Meringue Kisses
- 3 eggs at room temperature
- ½ cup sugar
For Raspberry Sauce
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- ¼ cup water
Whipped Cream
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 ½ cups lemon curd see recipe or purchased lemon curd
For Lemon Curd
- 1 egg
- 3 egg yolks
- 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- ½ cup fresh lemon juice
- 2 tablespoons water
- 2 tablespoons butter melted
- zest of 3 lemons
For Garnish
- 1 cup fresh raspberries
Instructions
For Meringue Kisses:
- Preheat oven to 250 degrees Fahrenheit. In a large room temperature mixing bowl, beat together egg whites and sugar with an electric mixer. Mix until sugar dissolves, then beat mixture with mixer on medium-high 3 to 5 minutes or until glossy, and stiff peaks form.
- Transfer mixture to a pastry bag with a star tip. Pipe small round "kisses" (swirls or stars) on a parchment paper lined baking sheet.
- Bake 30 minutes. Turn off oven; let meringues sit in oven 1-2 hours to dry out. (Meringues can be made up to two days ahead and stored in an air-tight container. Don't refrigerate or freeze.)
For Raspberry Sauce:
- In a medium saucepan combine sugar and raspberries. Bring to boil, stirring frequently; reduce heat and simmer, about 10 minutes or until slightly thickened; let cool.
- Press raspberry sauce through a strainer to remove seeds (optional). Chill, cover until ready to assemble (up to one week).
For Lemon Mousse
- In a large bowl beat whipping cream and powdered sugar until soft peaks form. Gently fold in lemon curd (see recipe)
For Lemon Curd
- Whisk together eggs, egg yolks, and sugar for 2 minutes until the mixture is pale yellow. Whisk in cornstarch and salt, making sure there are no lumps. Whisk in lemon juice, water, and lemon zest until fully incorporated.
- In a mixing bowl set over pan of water (like a double boiler) OR heavy sauce pan, pour mixture in and place over medium heat. Whisk mixture continuously for 7 minutes, scraping down the sides every 30 seconds or so. The mixture should deepen in color and become very thick. Cut butter in small pieces and let it melt into mixture.
- Remove from heat and whisk for 1 minute more. Pour in bowl; wrap in plastic wrap and chill in fridge for 1 hour.
To Assemble
- Layer lemon mousse and raspberry sauce in bowls or glasses; repeat layers. Garnish with meringue kisses and raspberries rolled in sugar. Serve immediately or refrigerate and serve within 2 hours.
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