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

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Ingredients

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.
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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.
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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.