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Prep Time: 4 Minutes Cook Time: 5 Minutes |
Ready In: 9 Minutes Servings: 5 |
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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. Ingredients:
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) |
Directions:
1. Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
2. In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
3. Stir over low heat until gelatin is completely dissolved (about 3 minutes).
4. Gradually stir in sherbet until completely dissolved.
5. Add a drop or two of food coloring (if using) to tint mixture a pale yellow.
6. Chill mixture until it mounds when dropped from a spoon (about 1 hour).
7. Fold whipped cream into gelatin mixture.
8. Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
9. 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.
10. Gently pour the remaining mousse into the pan.
11. Cover loosely with waxed paper.
12. Chill at least 3 hours until firm, or overnight.
13. Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
14. To serve, cut into wedges 3 cookies thick with a very sharp knife.
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