Lemon Mousse Napoleons

Name: Lemon Mousse Napoleons
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons ground cardamom; 0 teaspoons ground coriander; 237 milliliters chilled heavy cream; 237 milliliters lemon curd; 3 sheets (17- by 12-inch) phyllo; 118 milliliters shelled natural pistachios; 79 milliliters sugar; 4 Tbsps unsalted butter, melted and cooled

Lemon Mousse Napoleons requires approximately 5 hours from start to finish. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 318 calories, 3g of protein, and 22g of fat. This recipe serves 8. A mixture of sugar, lemon curd, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve.

Ingredients you will need

Pistachio Nuts

Coriander

Cardamom

Sugar

Equipment you will use

Food Processor

Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter.

Ingredients you will need

Filo Pastry

Butter

Wrap

Equipment you will use

Cutting Board

Kitchen Towels

Plastic Wrap

Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo.

Ingredients you will need

Sugar

Brush phyllo with some butter and sprinkle with remaining nut sugar. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter. Chill phyllo 10 minutes.

Ingredients you will need

Butter

Sugar

Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle.

Equipment you will use

Knife

Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total. Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart. Cover triangles with another piece of parchment and a baking sheet (as a weight).

Equipment you will use

Baking Sheet

Spatula

Bake in lower third of oven until golden, 15 to 18 minutes.

Equipment you will use

Oven

Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.

Ingredients you will need

Chips

Equipment you will use

Baking Sheet

Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.

Ingredients you will need

Lemon Curd

Cream

Equipment you will use

Hand Mixer

Bowl

Put 1 crisp on each of 8 plates. Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse. Top with crisps.

Ingredients you will need

Chips

Sprinkle reserved chopped nuts around napoleons.

Ingredients you will need

Nuts