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Frozen Lemon Mousse

Recipe photo courtesy of Gentl & Hyers

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.

Source: Martha Stewart Living, June 2001
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  • lyd_lyd
    10 JAN, 2011
    how does one unmold the frozen mousse from the metal rings? Does it just slide out effortlessly (somehow I doubt that) or is there any way to help it? Also, what and in what quantity (gelatin, pectin) can be added to the mousse in order to be able to store it in the refrigerator instead of in a freezer? If stored in a freezer it has to stand oiutside for 5-10 minurtes before being served...
    Reply
  • juliette2381
    30 JAN, 2009
    This was a huge hit! I took it to a friend's when asked to bring dessert and everyone loved it. I used a 10 inch spring form pan since I was transporting it and it turned out great.
    Reply
  • mauigleaux
    9 JAN, 2009
    I have been using this recipe for years now and finally compelled to share my joy! This is simply a delightful recipe. I have to admit I use it as a jumping off for a Key Lime adaptation (blending lemon and lime juices or just lime, zest too!) and use a graham cracker crust as well. Regardless, this has to be one of the most refreshing desserts. Whenever I make it, usually by repeat request, there is never a morsel leftover. Enjoy!!
    Reply
  • rainbowcherries
    30 MAY, 2008
    After they are frozen and just before you serve them, you need put a 1 ounce dollop of creme fraiche on top and then sprinkle with the candied lemon zest and serve.
    Reply
  • mrschango
    29 MAY, 2008
    It probably seems obvious what to do after step four, but the recipe doesn't seem to be finished. Am I missing something?
    Reply

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