LEMON MOUSSE NAPOLEON

By James RGovier

PHYLLO CRISPS

2CUPS PISTACHIOS

11/3 CUPS SUGAR

1TSP GROUND CORIANDER

1TSP GROUND CARDAMOM

24PHYLLO SHEETS

14TBSP UNSALTED BUTTER, MELTED AND COOLED

ZESTFROM 2 ORANGES

PROCEDURE

Preheatoven to 350F. Finely grind 1 cup of pistachios with sugar, coriander, andcardamom in a food processor. Finely chop remaining pistachios and reserve. Putstack of phyllo sheets on a work surface and cover with 2 overlapping sheets ofplastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cuttingboard and brush with some butter. Sprinkle phyllo sheet evenly with nut sugar,then top with another sheet of phyllo. Brush phyllo with some butter andsprinkle with more nut sugar. Top with a third phyllo sheet, pressing down gently,then brush with butter. Chill for 10 minutes. Trim edges of phyllo with a sharpknife to make 1 large rectangle. Cut into 20 equal squares then cut each squarediagonally to form 2 triangles. Carefully transfer each triangle to a parchmentlined baking sheet. Cover with another piece of parchment and then anothersheet pan (as a weight). Bake in lower part of oven until golden (apx. 15minutes) then cool crisps.

MOUSSE

4CUPS CHILLED HEAVY CREAM

4CUPS CHERIMOYA BLENDED SMOOTH

ZESTFROM 3 LEMONS

CONFECTIONERSSUGAR FOR GARNISHING

PROCEDURE

Beatcream in a mixer until it holds soft peaks, then gently fold in cherimoya andlemon zest. Put 1 crisp on a plate, then top with a heaping spoon of mousse,then layer with another crisp and another spoon of mousse. Top with anothercrisp. Garnish with remaining nuts and confectioners sugar.