Frozen Lemon Mousse
- Ready In:
- 24hrs 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 10 lemons
- 2 cups white sugar
- 8 egg yolks
- 2 eggs
- 1 cup unsalted butter
- 1 1⁄2 cups heavy cream
- 2 tablespoons heavy cream
- 1 cup creme fraiche
directions
- Wash lemons well and dry.
- Zest 4 lemons and set aside.
- Make a large ice water bath and set aside.
- Juice one lemon, set juice aside.
- Juice remaining lemons to get 1 cup lemon juice.
- In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
- Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
- Press lemon-egg mixture through a fine sieve into a small bowl.
- Place bowl in ice water bath.
- Stir every 10 minutes until lemon curd has cooled completely.
- Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
- Cool at least 2 hours in the fridge, up to 48 hours.
- Place 8 ring molds on rimmed baking sheet.
- Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
- Reserve 1/2 cup lemon curd.
- Fold remaining curd into whipped cream until well combined.
- Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
- -----.
- Candied Lemon Zest.
- reserved lemon zest.
- 2 cups white sugar.
- 1 cup water.
- In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
- Reduce heat to medium low and cook 15 additional minutes.
- Remove from heat, cover and let stand overnight at room temperature.
- ----.
- Drain candied lemon zest into a bowl.
- Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
- Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
- Set aside.
- With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
- To Serve:.
- Place frozen mousse in wide shallow bowls or plates.
- Let stand 4 to 5 minutes.
- Remove molds.
- Spoon lemon sauce evenly over and around each mousse.
- Top with creme fraiche.
- Garnish with candied lemon zest and candied violets.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois