-
1
Line 6 (3-inch) metal pipe molds with parchment paper, having the parchment come 3 to 4 inches over the top of the mold (it should look like a mold for a frozen souffle).
-
2
Chill the bowl and wire whip of an electric mixer in the freezer.
-
3
In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin.
-
4
Stir to soften the gelatin.
-
5
Place over low heat and cook until the gelatin dissolves, stirring constantly.
-
6
Remove from the heat and pour into a mixing bowl.
-
7
Remove the bowl and whip from the freezer and add the heavy cream.
-
8
Whip the cream until soft peaks form.
-
9
Combine the gelatin mixture and lemon curd.
-
10
Mix well.
-
11
Add the lemon mixture to the whipped cream.
-
12
Continue to beat until the cream forms stiff peaks.
-
13
Brush the sponge cake with the remaining 1 cup of simple syrup.
-
14
Using a 3-inch round cutter, cut the cake into 6 rounds.
-
15
Place a cake round at the bottom of each of the molds.
-
16
Spoon 1 cup of the mousse into each prepared mold, on top of the cake.
-
17
Cover the molds with plastic wrap and refrigerate for several hours or overnight until the mousse is firm.
-
18
Remove the molds from the refrigerator and carefully remove the ring molds and parchment paper.
-
19
Place the cakes on serving plates.
-
20
Garnish with the whipped cream and mint.
-
21
Zest all of the lemons and set aside.
-
22
Juice the zested lemons (should have 1/2 cup of juice) and strain the juice.
-
23
In a small mixing bowl, whisk the egg yolks and sugar until smooth.
-
24
Stir in the zest and lemon juice.
-
25
Pour the mixture into a nonreactive saucepan.
-
26
Over medium heat, bring to a simmer.
-
27
Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon.
-
28
Remove from the heat and pour into a glass bowl.
-
29
Stir in the butter, 1 tablespoon at a time.
-
30
Cool to room temperature
-
31
Preheat the oven to 350 degrees F.
-
32
In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat.
-
33
With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes.
-
34
With the mixer on low speed, beat in the warm milk mixture.
-
35
Sift the flour, baking powder, and salt into a small mixing bowl.
-
36
Add half the flour mixture to the egg mixture and blend thoroughly until smooth.
-
37
Repeat with the other half.
-
38
Add the vanilla and mix gently.
-
39
Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter.
-
40
Sprinkle evenly with the remaining 2 tablespoons sugar.
-
41
Pour the cake batter into the pan, spreading it evenly.
-
42
Bake until the cake springs back when touched, about 15 minutes.
-
43
Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper.
-
44
Let cool completely.
