Lemon Mousse Cornucopias Recipe

Directions:

1. Cover sugar cones with foil; lightly spray with cooking spray. Cut pastry into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
2. Bake at 425° for 10-12 minutes or until golden brown. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
3. Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and water; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved; stir in lemon peel.
4. In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
5. In a small bowl, beat cream until stiff peaks form; fold into lemon mixture. Pipe into pastry cones; garnish with mint leaves and lemon peel strips if desired. Yield: 20 servings.