Bake shortbread until cooked through and just golden brown, about 50 minutes. Cool in pan on rack 10 minutes. Using tip of sharp knife, cut warm shortbread into 9 squares. Run knife around edge of pan to loosen shortbread. Using small offset spatula, carefully transfer shortbread squares to rack and cool completely.
DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
This mousse is a combination of delicious tart lemon curd and luscious whipped cream. It’s spooned over fresh summer berries and topped with even more whipped cream. 8 servings
1 cup plus 1 tablespoon sugar
¾ cup fresh lemon juice
6 large egg yolks
2 large eggs
1½ tablespoons finely grated lemon peel
1 12-ounce container strawberries, hulled, halved (or quartered if large), plus 8 whole strawberries for garnish
1 6-ounce container blueberries
1 6-ounce container raspberries
1 6-ounce container blackberries
2 cups chilled heavy whipping cream, dividedFresh mint sprigs
Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Whisk until curd thickens and thermometer inserted into center registers 160°F, 4 to 5 minutes. Chill curd until cool, whisking occasionally.
Toss halved strawberries, blueberries, raspberries, blackberries, and remaining 1 tablespoon sugar in another large bowl to blend. Let stand 10 minutes.
Using electric mixer, beat 1½ cups cream in medium bowl until medium-firm peaks form. Fold ⅓ of whipped cream into lemon curd to lighten, then fold in remaining whipped cream in 2 additions.
Divide berry mixture among 8 dessert bowls or large wineglasses. Spoon lemon mousse over berries.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Using electric mixer, beat remaining ½ cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe decoratively atop desserts. Garnish with whole strawberries and mint sprigs.Ingredient Tip: Organic PeelWhen a recipe calls for citrus peel, we recommend using organic fruit: Studies have shown that most of the pesticides in citrus fruit are contained in the peel.
The silky caramel sauce really complements the light lemon mousse. 6 servings
¼ up water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1½ teaspoons finely grated lemon peelCaramel Sauce (see recipe)
Lightly oil six ¾-cup soufflé dishes or custard cups; set aside. Pour ¼ cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Whisk constantly over medium-high heat until custard thickens and boils, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture to hot custard and stir until gelatin dissolves. Transfer custard to medium bowl; let stand 10 minutes to cool slightly.
Whisk egg whites and remaining 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until whites are warm, about 2 minutes. Remove from over water. Using electric mixer, beat whites until stiff but not dry; fold into warm lemon custard in 3 additions.
Divide lemon mousse among prepared dishes; level off tops with back of knife. Refrigerate uncovered overnight.
DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Cut around mousse to loosen. Place small plate atop 1 soufflé dish and invert. Using both hands, hold plate and soufflé dish together and shake gently, allowing mousse to settle onto plate (if mousse does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds and try again). Repeat with remaining mousse. Spoon Caramel Sauce generously over top of each serving.
Brushing down the sides of the saucepan with water helps dissolve any remaining sugar crystals (preventing them from crystallizing, which could result in a grainy sauce). There’s one more reason why the sauce is practically foolproof: Corn syrup also discourages crystallization. Makes about 1⅓ cups
¾ cup sugar
½ cup water
¼ cup light corn syrup
¾ cup heavy whipping cream
Combine sugar, ½ cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Return to low heat and stir until any caramel bits dissolve and sauce is smooth. Cool to room temperature.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until lukewarm and pourable (not hot).
Gianduja, a ground hazelnut and chocolate confection from the Piedmont region of Italy, inspired this spectacular terrine. Rich and chocolaty, its a cross between chocolate mousse and chocolate truffles. The filling needs to chill overnight, so plan accordingly. Use a long, thin, sharp knife, such as a carving knife, to cut thin slices. Wiping the knife with a hot damp towel after each cut will ensure that each slice is neat and clean. 12 servings
Filling
12 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 cup (2 sticks) unsalted butter, cut into 16 pieces
⅓ cup light corn syrup
½ cup chilled heavy whipping cream, divided
6 tablespoons Frangelico (hazelnut liqueur), divided
4 large egg yolks
2 tablespoons sugar
2 tablespoons water
1 cup very finely chopped toasted hazelnuts
½ cup sour cream
Glaze
9 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces
3 tablespoons light corn syrup
Sauce
2 cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks