Recipe courtesy of Gale Gand
Frozen Lemon Mousse Cones
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- Level: Intermediate
- Total: 8 hr 30 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 111 mg
- Sodium
- 14 mg
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.
- Level: Intermediate
- Total: 8 hr 30 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 216
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 0 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 111 mg
- Sodium
- 14 mg
Ingredients
Directions
- 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.;
