Spring has officially sprung on the West Coast, and our Farmers’ Markets are already delivering the most delicious strawberries! Sliced and consumed au naturel, they are wonderful. Topped with whipped cream or whipped coconut cream, they make for a special dessert. Layered with the following Phase One Lemon Mousse…dinner party-worthy!
1 1/2 pints fresh organic strawberries, washed and sliced
3 egg yolks
1 whole egg
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1/3 cup xylitol (preferably powdered by running
through the blender or food processor)
2 tablespoons unsalted butter, room temperature
1 tablespoon cream
pure stevia extract to taste (about 1/16—1/8 teaspoon)
3/4 cup heavy cream, whipped
Whisk the egg yolks and whole egg in a glass or stainless steel bowl until thoroughly blended. Add lemon juice, zest, xylitol and continue to whisk until well blended.
Pour mixture into a small stainless steel saucepan and place over medium heat. Cook, stirring constantly, until mixture thickens, about 3-4 minutes. Remove from heat
Add butter and stir to melt. Add cream and stir to combine.
Add stevia, beginning with the smaller amount and stir to mix well. Taste add stevia if necessary in very small amounts, just until you achieve your desired level of sweetness.
Return mixture to a glass or stainless steel bowl and cover with plastic wrap. Refrigerate until completely chilled, at least two hours.
Whip heavy cream until stiff. Fold in chilled lemon mixture. Layer strawberries and lemon mousse into serving dishes and serve or refrigerate until ready to serve.
Makes 6 servings