Frozen Lemon Mousse

I had been looking for a dessert. Something special. Something that made you say ooohhh. When I saw this a few months ago, I immediately bookmarked it knowing that it would not remain in bookmark heaven for long. After tasting this, well, it is a fluff of lemon, light and so very lovely. Something angels would eat while sitting on a cloud.

Though chocolate is by far my hands down favorite, lemon is like something that belongs only to royalty. The scent of the flowers as you walk past a tree in bloom, and how fresh and clean the juices smell when you cut one open, the color of the sun on a bright spring day. Lemons make luscious sauces and wonderful desserts. The flavor brightens so many foods that would remain more mundane without the squeeze of fresh lemon juice. And let us not forget the 'lemon drop martini'. All hail the lemon drop, a total girl drink and we are quite happy to keep it that way.

This recipe is from Sarah at Food and Paper and originally from Martha Stewart, although I rewrote it because this is just much easier for me to follow after making it. I think the creme fraiche is wonderful but not vital to the dessert.

FROZEN LEMON MOUSSE
serves 4-6

Ingredients
4-5 lemons, juiced and zest removed in large strips
1 cup sugar
4 large egg yolks
1 large whole egg
1/2 cup (1 stick) unsalted butter, cut into pieces

3/4 cup, plus 1 tablespoon heavy cream, chilled

Candied Lemon Zest (recipe follows)

4 oz. creme fraiche
*****************
To make the candied zest
zest of the lemons
Barely cover with boiling water 10 minutes.

1 c sugar
1/2 c cool water

On med to med-high in sauce pan cover & bring to boil.
When sugar is dissolved add zest.
Reduce heat to med-low.
Simmer uncovered 10 minuted.
Rest 6 hours covered in fridge.
SAVE SYRUP AFTER REMOVING ZEST WHEN IT IS TIME

To make the lemon curd
Fill a large bowl with ice and water, set aside.
Place 1/2 cup lemon juice, sugar, egg yolks, whole egg, and butter in a saucepan
whisk to combine.
Cook over medium heat, whisking constantly until mixture begins to boil, about 10 minutes.
Strain the curd through a fine sieve into a bowl set in the ice bath.
Stir periodically until cool.
Remove bowl of curd from the ice bath.
Cover it with plastic wrap, pressing it directly onto the surface of the curd to keep a
skin from forming.
Refrigerate at least 1 hour and up to 3 days.
Reserve 1/3 cup of the lemon curd for the sauce.

To make the lemon mousse
Place 3/4 cup chilled heavy cream in a large mixing bowl.
Whip until soft peaks form.
Minus the (reserved 1/3 cup of the lemon curd for the sauce) fold the remaining curd into the whipped cream until combined.
Place (I suggest serve 6 and use a smaller mold) 4 ring molds, 3 inches in diameter on a baking sheet lined with parchment.
Divide the mousse among the molds.
Place in freezer on the baking sheet until firm, at least 4 hours.

To make the lemon sauce
Drain the candied lemon zest, reserve the syrup.
Whisk 1/3 cup syrup and the reserved 1/3 cup curd and reserved juice of 1 lemon in a small bowl.

To make the creme fraiche topping
Meanwhile, whisk the creme fraiche and the remaining 1 tablespoon cream in a medium bowl.

To serve
Place the frozen mousse on plates, let rest 4-5 minutes before removing the molds.

Spoon the lemon sauce around the mousse, and top with the creme fraiche mixture. Garnish with candied zest.