Years ago I promised myself that if I ever came across a really, really good sale on a high quality copper pot or pan, I would not walk away from it, again. This past week the opportunity presented itself. While not forgetting the promise I had made, working through the guilt of spending so much money on something I had longed to have but didn't absolutely need or had to have was an anticipated, yet unwelcome obstacle I had to overcome. The sales associate offering to discount one of the pots a little more was helping to make the decision a little easier (or harder depending on which way the decision making pendulum would ultimately swing). As I thought about what I would have to give up in the weeks (or months) ahead if I bought a copper pot or two, I also imagined how slow cooked, creamy scrambled eggs might taste made in the smaller copper fry pan or how making sauces or a lemon curd in a copper saucepan would change (for the better) the cooking process. Finding myself turning this purchase decision into one more difficult than it needed to be, I finally convinced myself I might never see a sale like this again. And I would just deal with the guilt later.
There was actually some serendipity involved in finding the copper pans on sale. My original and singular purpose for going to one of my favorite cooking stores (Williams-Sonoma) was to pick up some small Weck jars I had on hold. Not completely unpredictable I could not help but spend some time browsing.
The first intended use of the jars was for a Lemon Curd Mousse and Blueberry Parfait I had wanted to make. With the word parfait coming from the French word for 'perfect', the jars would be the 'perfect' size of a dessert, especially for those who are 'watching' what they eat but still having a 'craving' for a little bit of sweetness at the end of the meal. The Lemon Curd Mousse with Blueberry Parfait served in these small canning jars would be too hard to resist, even for those who take pride in their ability to show incredible restraint (and not just for dessert).
I had come across another lemon curd recipe that looked much easier to make than the one I had. What I didn't know was whether or not it would be as good. The new lemon curd recipe also gave me the added incentive to initiate the new copper saucepan. Now before I go any further I need to say you do not need a copper saucepan to make this curd, any heavy bottomed saucepan will do. The reason for this disclaimer is because this lemon curd is not only as good as my other lemon curd recipe, it just might be better. So whether you make the parfait or not (but why wouldn't you?), you need to make the curd.
The juice and zest from four lemons helps to make this curd perfectly tart. Four average sized lemons should give you the 2/3 cup of lemon juice needed for the recipe. So when buying lemons, remember size matters.
I would go so far as to say this is almost a 'no fail' lemon curd recipe as you don't need to worry about the eggs curdling. The sugar and eggs are first mixed together in a medium sized sauce pan. Before the heat is turned on, the remaining ingredients are mixed in. Julia Baker's lemon curd recipe called for using melted butter, but instead I decided to use very softened room temperature butter as I wanted all of the ingredients to be at the same temperature before the cooking process started. Stirring constantly, the curd is done when it comes to a boil. I didn't time it but I think it came together well under ten minutes. The curd should immediately be transferred to a heat proof container and directly covered with plastic wrap to ensure a crust does not form on the curd. Once cooled to room temperature it should be placed in the refrigerator for chilling.
The curd can be made in the morning or the day before you are assembling the parfait as it needs to be well chilled before it is mixed with the whipped cream. One cup of the chilled curd gently mixed with two measured cups of whipped cream (sweetened with three tablespoons of confectionary sugar) turned out to be the right whipping cream to curd mousse creating ratio. Note: Two cups of whipping cream will yield more than two cups of measured sweetened whipped cream, leaving you with enough to pipe on top of the parfaits.
The amount of blueberries you mix into the lemon curd mousse will range from three to four cups. The density of blueberries in the parfait is a decision you can make. One made after you gently mix in three cups. Just remember to reserve enough of the most beautiful of the blueberries for the garnish. While my obsession with blueberries continues, these parfaits can be made with blackberries or a combination of blueberries and blackberries.
The use of clear glasses not only reveals the luscious lemon curd waiting on the bottom, but they create a beautiful layered look to the parfait. Seeing the entire parfait should make it even harder to resist.
The finishing touches to the parfaits are piped sweetened whipped cream, a blueberry and a sprig of mint (yet another reason to grow mint in your garden). Serve chilled in small jars or glasses, these parfaits make for a perfect refreshing, creamy, ever so slightly tart end to a lunch or dinner especially on a hot summer day.
Just as the making of the lemon curd in my new copper saucepan helped to alleviate a teeny tiny bit of the guilt I felt over this indulgent purchase, these small Lemon Curd Mousse and Blueberry Parfaits are almost guaranteed to alleviate some of the guilt anyone might have over eating dessert. Mantra of the day: every now and then moderation is a good thing.
Recipe
Lemon Curd Mousse and Blueberry Parfait (modification of Julia Baker's Lemon Curd recipe)Ingredients
Lemon Curd
4 large eggs, room temperature
1 1/2 cups granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons (1 1/2 sticks unsalted butter), room temperature soft
pinch of sea salt
Whipping cream
2 cups heavy whipping cream
3 Tablespoons confectionary sugar
3- 4 cups fresh blueberries (blackberries or a combination of blueberries and blackberries)
sprigs of mint for garnishing
Directions
1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (stir constantly).
4. Remove from heat, transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Can make lemon curd early in the morning or the day before.)
5. Whip cream with confectionary sugar until it holds firm peaks.
6. In a medium sized bowl add in 1 cup of prepared lemon curd and 2 cups prepared whipped cream. Stir gently until well combined.
7. Add 3 to 4 cups fresh blueberries to the lemon curd mousse. Stir gently to prevent blueberries from breaking.
8. Assembly: Using small, tall clear glass containers, place a generous tablespoon of lemon curd on bottom; spoon in lemon mousse/blueberry mixture; top with whipped cream piped with a pastry bag; garnish with a single blueberry and sprig of mint.
9. Serve immediately or chill until ready to serve.
Note: For a fancier presentation serve the Lemon Curd Mousse and Blueberry Parfait in martini glasses and/or use a star tip on the pastry bag to decorate the top of the parfait.
