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Lemon What?

I had a delicious dessert at Mistura restaurant in Toronto in December. It was a lemony thing. Not a mousse - heavier, not a pudding - lighter, not a curd - creamier. I wish I had paid attention to the menu, because it's not on the menu for January.

Any thoughts on what it may have been?

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  1. Panna cotta?

    ETA: or maybe a sabayon?

    1 Reply
    1. re: TorontoJo

      I don't think it was panna cotta. It was served in a tall shooter-type glass. Possibly a sabayon, but I don't recall that word being used. Nor zabaglione. I'll have to check out a recipe. Maybe that's what it was.

      1. re: greygarious

        I looked up a recipe, and I don't think that's it. I didn't taste any creme cheese in it.

        1. re: Davedigger

          I don't know what recipe you read, but the ones I've seen use gelatin, whipped cream, and sometimes egg yolk - but not cream cheese.

          1. re: greygarious

            I'll have to do a little bit more digging then.

      2. taken straight from the restaurant's menu on their website:
        LEMON CORDIAL
        Limoncello Infused Lemon Cream & White Chocolate Mousse

        is that it?

        3 Replies
        1. re: goodhealthgourmet

          Oh that sounds soooo good. Recipe anyone? Massimo??

          1. re: goodhealthgourmet

            I thought that might be it, but the dessert in December was $12, not $8. Also, I HATE white chocolate. I'd be surprised if I missed that. <shrug> Maybe I did.

            1. re: Davedigger

              why not just call the restaurant and ask them?

          2. Maybe a lemon posset? This traditional English dessert is a sweetened cream flavoured with citrus fruit, allowed to cool such that it sets slightly.

            A very creamy dessert (cream being the main ingredient), and a little heavier than a mousse...

            12 Replies
            1. re: NickMontreal

              I was trying to think of that dish Nick. Thank you!! I think this was served to me at Touque when it first opened years ago.

              1. re: millygirl

                At Toqué, really? Interesting…

                Yeah I love possets… underrated! There’s one on epicurious.com:

                http://www.epicurious.com/recipes/foo...

                Haven’t tried it but with all this talk of lemon desserts I think I might!

                1. re: NickMontreal

                  That sounds yummy! Could be what I'm looking for. :)

                  1. re: NickMontreal

                    I am curious davedigger - would you describe the desert as the consistency of a light cream or more of a drink?

                    The reason I ask is friends returned from Italy recently and were raving about a popular desert similar to what you describe above, but it was more of a drink. The chef called it a lemon sorbetta. I have been trying ever since to find a recipe so that I can surprise them, with no luck.

                    1. re: millygirl

                      Not like a drink. And heavier than a light cream. The lemon sorbetta sounds fab!

                      1. re: Davedigger

                        Doesn't it! I know, and I've been trying to hunt down a proper recipe ever since. I believe they call it a digestive and described as whipped lemonicello. Apparently many restos in Italy serve this instead of desert. I posted on chow many months ago but was not successful. It was your post that got me thinking about it again.

                        1. re: millygirl

                          Lemon sorbetta sounds like it could be a sabayon or zabaglione made with limoncello instead of madeira...

                          1. re: NickMontreal

                            Actually now that I think of it, it wasn't Touque. It was the original Brunoise. Man, I loved that restaurant. We only went once but it was a perfect meal and evening.

                          2. re: millygirl

                            I tried the Italy board and got some links and the word sgroppino to google. Hope this helps.

                            http://chowhound.chow.com/topics/681639

                            1. re: Davedigger

                              Damn, you're good! Does this look like what you had a Mistura?
                              Thanks davedigger.

                              1. re: millygirl

                                Damn, you're perceptive! LOL!

                                Not a lick like what I had a Mistura.

                      2. re: NickMontreal

                        @ nick : i just noticed a posset on the menu of the sparrow. Coco locale provides their desserts, so it should be really really good.

                  2. What keeps coming to my mind is pot au feu. I know that's a stew, but is there something that's called something similar?

                    Edit: Pot du creme. Got it. But that's baked. This dessert wasn't baked.