Thursday, September 18, 2008

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.

serves 4-6

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.

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.
(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.


hot garlic said...

Oh wow, this sounds absolutly devine! You had me at 'Frozen Lemon'

noble pig said...

The color is beautiful! I love it!

Foodycat said...

But that sounds so easy! I love lemon desserts. Much more than chocolate...

una donna dolce said...

Oooh yum!

Leslie said...

mmmmm..I love ANYTHING lemon!

Lisa said...

This looks like a perfect way to end a meal. I love lemon desserts.

Lina said...

that looks like a wonderful summer treat!

Deborah said...

I used to prefer chocolate, but these days, I'd choose citrus! And this looks amazing!

mscrankypants said...

Hello, I'm a blog-hopper from Foodycat's site. One of my friends is a fellow citrus lover and I can't wait until we find a reason to make it.

Your semifreddo looks stunning as well.

Maria said...

This looks so refreshing and divine! I just love lemon anything!!

Sonia Martín said...

Yes, I say a big OOOOOOOOOh!!! . This lemon mousse looks fantastic. I have to do it soon. A big wow from Spain.

hot garlic said...

Okay, I keep waiting for a new post so that I can respond to your comment on my blog about the 000 button and the 2 buck limes. Yeah, you and me should go into the citrus business for sure! I finally broke down and bought one today, I'm having buyers remorse a little bit!

And 000 is 911 here.

It's been so long you probably totally forgot about it, but just in case, I didn't want to leave you hanging!

Basil Babe said...

The Martha Stewart version is the only one I've used & it is spectacular! Substituted lime & that made it even better & had to add just a couple drops of food coloring for the lime (or would've stayed yellow). Gluten-Free for the in-laws and great at the church desert!