LEMON MOUSSE NAPOLEON

By James R Govier

PHYLLO CRISPS

2 CUPS PISTACHIOS

1 1/3 CUPS SUGAR

1 TSP GROUND CORIANDER

1 TSP GROUND CARDAMOM

24 PHYLLO SHEETS

14 TBSP UNSALTED BUTTER, MELTED AND COOLED

ZEST FROM 2 ORANGES

PROCEDURE

Preheat oven to 350F. Finely grind 1 cup of pistachios with sugar, coriander, and cardamom in a food processor. Finely chop remaining pistachios and reserve. Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a cutting board and brush with some butter. Sprinkle phyllo sheet evenly with nut sugar, then top with another sheet of phyllo. Brush phyllo with some butter and sprinkle 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 sharp knife to make 1 large rectangle. Cut into 20 equal squares then cut each square diagonally to form 2 triangles. Carefully transfer each triangle to a parchment lined baking sheet. Cover with another piece of parchment and then another sheet pan (as a weight). Bake in lower part of oven until golden (apx. 15 minutes) then cool crisps.

MOUSSE

4 CUPS CHILLED HEAVY CREAM

4 CUPS CHERIMOYA BLENDED SMOOTH

ZEST FROM 3 LEMONS

CONFECTIONERS SUGAR FOR GARNISHING

PROCEDURE

Beat cream in a mixer until it holds soft peaks, then gently fold in cherimoya and lemon 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 another crisp. Garnish with remaining nuts and confectioners sugar.