Frozen Lemon Mousse Cones |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof[ frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.] Ingredients:
1/2 cup lemon juice |
1 cup sugar |
4 egg yolks |
1 egg |
1/2 cup butter, diced |
3/4 cup heavy cream, whipped |
special equipment: paper water cooler cone cups |
Directions:
1. In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.
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