Are you enjoying the abundance of inexpensive berries this summer — nature's own multivitamin and mineral pills? I can't think of a food that tops berries for color, flavor, and visual appeal.
They're great on their own, but this dish is a way to dress them up as part of a special dessert – one sure to garner rave reviews. How much time this involves is up to you; the pound cake, as well as the lemon curd, can be purchased, making this very quick and easy – mainly just assembling.
As much as I love this dense, buttery pound cake recipe, in the end, it does become just a medium for conveying the fluffy lemon mousse and berries to your mouth.
Northwest resident Lois Britton also writes about her culinary adventures at http://FoodLoveLanguage.blogspot.com">http://FoodLoveLanguage.blogspot.com. Have a question or a food related story to share? Contact her at FoodLoveLanguage@gmail.com.
Pound cake, mousse, berries
Pound cake (recipe below)
2 cups heavy cream
1 jar lemon curd (8 to 12 ounces)
limoncello liqueur (or lemon syrup, recipe below)
Slice pound cake, allowing slices to dry out a bit. Whip cream until stiff peaks form; fold in lemon curd (you'll have better results if you whip the lemon curd a bit with a fork or a whisk before folding. It just makes the curd a little smoother and prevents lumps).
To assemble, plate a slice of cake. Lightly sprinkle or brush the cake with limoncello, add a layer of the cream mixture, then top with berries. Chill until ready to serve.
Note: For a grand presentation, the layers of cake, lemon mousse, and fruit could be layered in a trifle dish rather than plated individually.
For pound cake:
1/2 cup butter, softened
1 cup sugar
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla
Cream butter and sugar, add eggs one at a time. Combine dry ingredients and add to batter alternating with buttermilk and vanilla. Pour batter into a lightly buttered 9 x 5 loaf pan. Bake for approximately one hour at 325 degrees.
For lemon syrup:
½ cup sugar
¾ cup water
1/3 cup lemon juice
In a small saucepan, bring the sugar and water to a rolling boil, stirring constantly. Cool. Stir in lemon juice.