Recipe by ladycook
(cooking time is freezing time) This is not a "jell-o" salad mold (while I do love jello salads) this is a rich, creamy mousse that gets molded and then frozen (almost like a gelati?) I really love this one myself, and it's equally as pleasing to the adults as the children. Nice summer dessert. Comes from my oldies but goodies file, torn out of 1997 Bon Appetit, and revived by epicurious (thank goodness) I'd like to share it with everyone here.
- 1 1⁄2 cups sugar
- 8 large egg yolks
- 1⁄3 cup fresh lemon juice
- 1⁄3 cup fresh lime juice
- 5 tablespoons unsalted butter
- 2 teaspoons grated lemon peel
- 2 cups chilled whipping cream
- 1 pint basket strawberry, hulled, quartered
- 1 tablespoon sugar
- 2 mangoes, peeled, pitted, cubed
- 1⁄2 pint basket raspberries
- 1⁄2 pint basket blackberries or 1 boysenberries
- 1⁄2 pint basket blueberries
- lemon zest
- lime zest
- fresh mint sprig
Directions See How It's Made
- For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches.
- Whisk first 6 ingredients in large metal bowl to blend.
- Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes.
- Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
- Beat cream in another large bowl until stiff peaks form.
- Fold cream into egg mixture.
- Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
- For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes.
- Add mangoes, raspberries, blackberries and blueberries; toss to coat.
- Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula.
- Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.