Lemon Mousse Parfait with Lime Crema and Toasted Walnuts Recipe

DIRECTIONS

This delicious dessert layers lemon curd, lime cream, and walnut for contrasts in color and texture. Use a zester, the fine side of a box grater or a micro plane to zest the lemons and limes. This recipe has been adjusted to the amount of zest and juice you will need. If you buy whole fruit then it will be 3 lemons and limes.

1. Preheat oven to 400° F.  Place the walnuts on baking sheet and cook until brown, about 8 minutes, being careful not to burn.

2. Bring a large pot of water or a double boiler to a boil.

3. Zest the lemons and then juice them. Place zest and juice in a medium bowl or the top of a double boiler. Add the whole eggs and yolks.  Place the bowl over the boiling water and turn heat down to low.  With a hand mixer, whisk the eggs, yolks and lemon juice until mixture is creamy and doubles in volume. Remove from heat.  Add the butter and 4 packets sugar substitute to the bowl and allow the mixture to cool.

4. Place the cream in a mixing bowl.  Zest and then juice the limes, as above. Add to the cream. Whisk the lime and cream mixture until soft peaks form. Add 2 packets of stevia.

5. In 4 parfait or martini glasses, layer first one-half of the lime crema, then one-third of the walnuts, followed by all the lemon curd. Next add another layer of walnuts and top them with the remaining lime crema.