Prep 15 mins
Cook 0 mins
A delicious lemon mousse , can use for frosting a lemon cake( not a firm frosting though unless well chilled . I use it in trifles and mostly as a light and fluffy, tart lemon dessert served in a pretty glass.
- Have all ingredients very cold.
- In a large wide glass bowl whisk the lemon juice , zest, cream and the dry sherry till light and airy.
- Whisk only by hand and gentle even strokes (no vigorous
- whisking ) untill desired texture is reached.
- Chill well in refridgerator several hours then serve.
Low calorie, sinfully delicious -no guilt trip here. :) Am smiling all the way back to the living room. EASY and fast! Super impress guests by serving with or in something crunchy like a dessert shell, or maybe with a vanilla and lavendar cookie, and garnish however your creative spirit takes you. BTW, 250 ml of fresh cream translates to 1 cup plus 1 tablespoon. I think a drop of yellow food coloring should be added. Added the SUGAR in step two. Thank you for sharing shirlgirl and hope you post some more winners like this one. Made for Spring PAC 1020 baby.
It was fabulous. Easy, great flavor, I just made as is, chilled and put a little mint leaf and a small lemon slice quarter slice to serve. We had a LEMON PARTY and lots of food, so this was an excellent nice easy light dessert. I would easily make this again, any time. Not as fancy as Swedish Chef with her flowers, but my sugared lemon wedge and mint looked pretty nice. Great Dessert!! 5 stars easily!
I have the honour of having found and made one of the BEST "frozen" desserts that I've ever tasted in my life, and that's the honest truth!!!Start to finish, it took 7 minutes to create, put into the parfait glass and photograph! Jello doesn't even come together in that short a time! The taste of this lemon cream bursts in your mouth: tart-sweet-a touch of sherry and the lightest feel on your tongue and in your mouth. I'm always looking for a super light dessert to serve after a heavy meal and this fits the bill at 1000%. The only thing I'm torn at is adding the tiniest touch of yellow food colouring to make it a tad more yellowish. What I also love about it is how easy it would be to create new versions: adding super finely chopped up mint so it became Lemon-Mint Cream; trying it with Key Limes; steeping scented geraniums in the cream so you had Lemon-Rose Cream. The list goes on and on. For something with so few ingredients, this recipe is a Rock Star Recipe! Do I sound thrilled or what? At both the city and country homes I have scores of flowers so adding a viola, pansy or nasturtium bloom to it with mint leaves and a lemon twist just adds that wee bit of je ne sais quoi to a sublime dessert. I will be making this weekly until my family refuses to eat it any longer! Hands down, this is the greatest find for me of Spring PAC 2010.