Frozen Lemon Mousse Shirley Reeves Recipes

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FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 8-inch mousse

Number Of Ingredients 8

8 to 10 lemons
2 cups sugar
8 large egg yolks
2 whole eggs
1 cup (2 sticks) unsalted butter, cut into pieces
1 1/2 cups plus 2 tablespoons heavy cream, chilled
Candied Lemon Zest
One 8-ounce container creme fraiche

Steps:

  • Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
  • Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
  • Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
  • Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
  • Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day.

Provided by Diana Adcock

Categories     Low Protein

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 761.1, Fat 57.6, SaturatedFat 34.5, Cholesterol 409.7, Sodium 61.7, Carbohydrate 67.3, Fiber 6.3, Sugar 50.2, Protein 7.5

FROZEN LEMON MOUSSE CONES



Frozen Lemon Mousse Cones image

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.

Provided by Food Network

Categories     dessert

Time 8h30m

Yield 10 servings

Number Of Ingredients 6

1/2 cup lemon juice
1 cup sugar
4 egg yolks
1 egg
1/2 cup butter, diced
3/4 cup heavy cream, whipped

Steps:

  • 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.;

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

Provided by Food Network

Categories     dessert

Time 30m

Yield 15 servings

Number Of Ingredients 12

1/2 cup fresh lemon juice
1 cup sugar
4 yolks
1 egg
1 stick butter, cut into pieces
3/4 cup cream, whipped to soft peaks
Garnish: blackberry slump, recipe follows
Special equipment: 15 cone shaped paper cooler cups
3/4 cup water
3/4 cup sugar
1/2 vanilla bean, split
1 pint blackberries

Steps:

  • Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
  • In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium 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 set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
  • In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
  • Yield: 1 cup

FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan.

Yield serves 8

Number Of Ingredients 11

8 to 10 lemons
2 cups sugar
8 large egg yolks, plus 2 whole eggs
1 cup unsalted butter (2 sticks), cut into pieces
1 1/2 cups plus 2 tablespoons heavy cream, chilled
Candied Lemon Zest (recipe follows)
1 8-ounce container crème fraîche
4 lemons, well scrubbed
2 cups sugar
1 cup cool water
(garnishes 8 servings)

Steps:

  • Prepare an ice-water bath in a large bowl. Juice 1 lemon; reserve the juice. Juice the additional lemons to yield 1 cup. Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
  • Strain the curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from the ice bath. Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
  • Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add the remaining lemon curd to the whipped cream. Fold gently until well combined.
  • Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on a baking sheet lined with parchment. Divide the mousse among the molds, filling each with about 3/4 cup. Place in the freezer on the sheet until firm, at least 4 hours.
  • Drain the candied lemon zest; reserve the syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds. Meanwhile, whisk the crème fraîche and remaining 2 tablespoons cream in a medium bowl until soft peaks form. Remove the molds, spoon lemon sauce around the mousse; top with crème fraîche. Garnish with candied zest; serve.
  • Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place the julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
  • Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat. When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.

FROZEN LEMON MOUSSE



Frozen Lemon Mousse image

Make and share this Frozen Lemon Mousse recipe from Food.com.

Provided by Alia55

Categories     Frozen Desserts

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 6

3 eggs, separated
1/4 cup sugar
1/3 cup lemon juice
1 teaspoon grated lemon rind
1 cup whipping cream
vanilla wafer crumbs

Steps:

  • In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
  • Whisk over low heat just until creamy and slightly thickened.
  • Cool.
  • Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
  • Fold into lemon mixture.
  • Whip cream and fold in gently.
  • Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
  • Freeze until firm.
  • To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.

Nutrition Facts : Calories 209.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 50.2, Carbohydrate 10.8, Fiber 0.1, Sugar 8.9, Protein 4

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