Mmmm, it’s good to be back from that highly unscheduled break. Really, would I have left you with an eternal cauliflower post ON PURPOSE? No.

It all started with a turkey burger recipe that was kinda funky. Then some lousy lamb kebabs and a butt-nasty blueberry buckle. A buckle so bad, my sister asked if it had bran in it. B-r-a-n! I cut my hand, cut my face (putting my shirt on, seriously), and then there was that whole Jesse James thing.

Then I woke up from a nightmare and accidentally punched Jeff in the face. (THAT’LL teach him not to gaze lovingly at his sleeping wife.)

Anyway, it was time to take a break and get my mojo back. To plant some seeds, read the “Oxford American” Southern Food issue, visit Mommaw, watch “Inglourious Basterds,” hang out with Jeff and finally see Jamie Oliver’s TED prize speech. Things that were all incredibly inspiring in their own ways.

So, RELEASE THE KRAKEN!, and let regular posting resume with these lovely Lemon and White Chocolate Mousse Parfaits. A little lemon mousse, a layer of berries, a little white chocolate mousse, another layer of berries, and repeat. Then use any leftovers to dress up shortcakes, crepes, French toast or waffles. Or, just enjoy a lovely, massive dollop of white chocolate whipped cream in your coffee. And be glad I kept that blueberry buckle to myself.

Lemon and White Chocolate Mousse Parfaits with Fresh Berries

Adapted from “Bon Appetit”(April 2009)

Makes 8

  • 5 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 4 teaspoons lemon zest
  • Pinch of salt
  • 1/4 cup plus 2 2/3 cups chilled heavy whipping cream
  • 1 3.5-ounce bar high-quality white chocolate (such as Lindt), finely chopped*
  • 5 cups sliced hulled strawberries (about 2 pounds) or your choice of blackberries, raspberries or blueberries
  1. For the Lemon Mousse: In a medium metal bowl, whisk egg yolks, sugar, lemon juice, lemon peel, and salt. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Set aside until lemon mousse base cools to room temperature.
  2. For White Chocolate Mousse: Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir until chocolate is almost melted. Remove bowl from over water, and stir until white chocolate is smooth. Cool white chocolate mousse base to room temperature.
  3. Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
  4. Layer about 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons berries. Layer about 1/4 cup white chocolate mousse over berries. Repeat layering 1 more time.
  5. Spoon berries over top of each parfait, and serve.

*Gluten-Free Tip: Use GF white chocolate.