Close
Ingredients
| lemons: 10 |
| granulated sugar: 2 cups |
| eggs: 8 (yolks) |
| eggs: 2 |
| unsalted butter: 1 cup |
| heavy whipping cream (fluid): 1 1/2 cups |
| heavy whipping cream (fluid): 2 Tbl |
| creme fraiche: 1 cup |
Frozen Lemon Mousse
Credit: Food.com
User rating:
-
Prep Time
1440 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- 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.