Prep 4 hrs 30 mins
Cook 5 mins
Recipe is from Woman's Day magazine (1985). This easy recipe makes an impressive looking, delicious dessert! Prep time includes the 3 hour chilling time.
- 2 (1/4 ounce) envelopes unflavored gelatin, plus
- 1 tablespoon unflavored gelatin
- 1 1⁄4 cups cold water
- 3 cups lemon sherbet
- yellow food coloring (optional)
- 1 cup whipping cream, whipped stiff
- 33 thin tubular shaped pirouette cookies (approximate amount)
- whipped cream (optional)
- halved lemon slice (optional)
- Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
- In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
- Stir over low heat until gelatin is completely dissolved (about 3 minutes).
- Gradually stir in sherbet until completely dissolved.
- Add a drop or two of food coloring (if using) to tint mixture a pale yellow.
- Chill mixture until it mounds when dropped from a spoon (about 1 hour).
- Fold whipped cream into gelatin mixture.
- Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
- Stand the cookies up (vertically) all around the inside edge of the pan (forming a"crust"), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.
- Gently pour the remaining mousse into the pan.
- Cover loosely with waxed paper.
- Chill at least 3 hours until firm, or overnight.
- Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
- To serve, cut into wedges "3 cookies thick" with a very sharp knife.