LEMON MOUSSE CRÊPE CAKE
INGREDIENTS
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Crepes:
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2 cup flour
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4 t. sugar
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1 t. salt
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8 large eggs, at room temp.
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10 T. unsalted butter, melted and cooled, plus
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1-2 T. at room temp
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3-1/2 cups milk, at room temp.
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Lemon Curd Mousse:
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1 t. unflavored gelatin such as Knox
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1 T. cold water
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4 large eggs plus 6 large egg yolks
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1 cup plus 1 T. of sugar
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1 T. plus 2 t. finely grated lemon zest
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3/4 cup freshly squeezed lemon juice
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6 T. cold unsalted butter, cut into small pieces
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1 cup heavy cream, whipped
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Chocolate Ganache:
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1 lb. semi-sweet chocolate
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1-1/2 cups heavy cream
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