Recipe - Lemon Pastry Blueberry Bombs

LEMON CAKE
1 Stick butter
2 cup Confectioner's sugar, sifted
6 Egg yolks
2 cup Cake flour, sifted
2 teaspoon Baking powder
1 1/3 cup Milk
2 teaspoon Lemon extract

LEMON PASTRY PASTE
1 Box Girl Scout Lemon Pastry
Cookies
One half cup Blueberries, fresh or frozen
One half cup Butter, melted

LEMON MOUSSE
1/3 cup Plus 3 T lemon juice
1 teaspoon Lemon zest, finely grated
2 Envelopes (One half oz) Gelatin
1 cup Heavy cream
6 Eggs, separated
One fourth teaspoon Salt
3 cup Confectioner's sugar, sifted
One fourth pound Butter (1 stick)

In small bowl, stir together 1/3cup lemon juice, zest and gelatin; set
aside to dissolve. In larger bowl whip cream until stiff; cover and
refrigerate. In third bowl beat egg whites with salt until soft peaks form.
Gradually add one cup of sugar and beat until stiff peaks form. In another
bowl, cream butter, gradually adding anothe cup of sugar. Add egg yolks
(one at a time) and gelatin mixture alternately. Add remaining sugar and
beat until very smooth. Fold in about half of egg whites. Quickly but
gently fold in remaining egg whites. Beat remaining lemon juice into
whipped cream and fold that into mixture. To assemble bombs: With serrated
knife slice cake into 1/8inches pieces; set aside. Line bowl with plastic
wrap, with ample plastic hanging over sides, and then with cake slices
tightly and evenly, leaving one whole slice for top. Spread lemon pastry
paste over cake. Stick blueberries into paste and fill remaining spaces
with lemon mousse, up to the rim of the cake. Lay extra cake slice over
top. Place paper plate oer top, then wrap plastic and secure over all.
Refrigerate overnight. Ice and decorate with lemonflavored whipping cream
(pint of cream, 1/2cup confectioner's sugar and 4 tablespoons lemon juice)
and fresh blueberries. Source: Abilene ReporterNews; Cypress Street
Station

Recipe by: Cypress Street Station

Posted to JEWISHFOOD digest V97 #049 by Nancy Berry nlberry@prodigy.net
on Feb 12, 1997.