Side Pannel
Lemon Pastry Blueberry Bombs
Lemon Pastry Blueberry Bombs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ---------------------------------LEMON CAKE---------------------------------
- 1 Stick butter
- 2 c Confectioner's sugar, sifted
- 6 Egg yolks
- 2 c Cake flour, sifted
- 2 ts Baking powder
- 1 1/3 c Milk
- 2 ts Lemon extract
Directions
LEMON PASTRY PASTE
1 Box Girl Scout Lemon Pastry
-Cookies
1/2 c Blueberries, fresh or frozen
1/2 c Butter, melted
LEMON MOUSSE
1/3 c Plus 3 T lemon juice
1 ts Lemon zest, finely grated
2 Envelopes (1/2 oz) Gelatin
1 c Heavy cream
6 Eggs, separated
1/4 ts Salt
3 c Confectioner's sugar, sifted
1/4 lb Butter (1 stick)
In small bowl, stir together 1/3-cup lemon juice, zest and gelatin; set
aside to dissolve. In larger bowl whip cream until stiff; cover and
refrigerate. In third bowl beat egg whites with salt until soft peaks form.
Gradually add one cup of sugar and beat until stiff peaks form. In another
bowl, cream butter, gradually adding anothe cup of sugar. Add egg yolks
(one at a time) and gelatin mixture alternately. Add remaining sugar and
beat until very smooth. Fold in about half of egg whites. Quickly but
gently fold in remaining egg whites. Beat remaining lemon juice into
whipped cream and fold that into mixture. To assemble bombs: With serrated
knife slice cake into 1/8-inches pieces; set aside. Line bowl with plastic
wrap, with ample plastic hanging over sides, and then with cake slices
tightly and evenly, leaving one whole slice for top. Spread lemon pastry
paste over cake. Stick blueberries into paste and fill remaining spaces
with lemon mousse, up to the rim of the cake. Lay extra cake slice over
top. Place paper plate oer top, then wrap plastic and secure over all.
Refrigerate overnight. Ice and decorate with lemon-flavored whipping cream
(pint of cream, 1/2-cup confectioner's sugar and 4 tablespoons lemon juice)
and fresh blueberries. Source: Abilene Reporter-News; Cypress Street
Station
1 Box Girl Scout Lemon Pastry
-Cookies
1/2 c Blueberries, fresh or frozen
1/2 c Butter, melted
LEMON MOUSSE
1/3 c Plus 3 T lemon juice
1 ts Lemon zest, finely grated
2 Envelopes (1/2 oz) Gelatin
1 c Heavy cream
6 Eggs, separated
1/4 ts Salt
3 c Confectioner's sugar, sifted
1/4 lb Butter (1 stick)
In small bowl, stir together 1/3-cup lemon juice, zest and gelatin; set
aside to dissolve. In larger bowl whip cream until stiff; cover and
refrigerate. In third bowl beat egg whites with salt until soft peaks form.
Gradually add one cup of sugar and beat until stiff peaks form. In another
bowl, cream butter, gradually adding anothe cup of sugar. Add egg yolks
(one at a time) and gelatin mixture alternately. Add remaining sugar and
beat until very smooth. Fold in about half of egg whites. Quickly but
gently fold in remaining egg whites. Beat remaining lemon juice into
whipped cream and fold that into mixture. To assemble bombs: With serrated
knife slice cake into 1/8-inches pieces; set aside. Line bowl with plastic
wrap, with ample plastic hanging over sides, and then with cake slices
tightly and evenly, leaving one whole slice for top. Spread lemon pastry
paste over cake. Stick blueberries into paste and fill remaining spaces
with lemon mousse, up to the rim of the cake. Lay extra cake slice over
top. Place paper plate oer top, then wrap plastic and secure over all.
Refrigerate overnight. Ice and decorate with lemon-flavored whipping cream
(pint of cream, 1/2-cup confectioner's sugar and 4 tablespoons lemon juice)
and fresh blueberries. Source: Abilene Reporter-News; Cypress Street
Station
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