Frozen Lemon Mousse

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  • Level: Intermediate
  • Total: 6 hr 7 min
  • Prep: 45 min
  • Inactive: 5 hr
  • Cook: 22 min
  • Yield: 1 (8-inch) mousse
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Ingredients

8 to 10 lemons

2 cups sugar

8 large egg yolks, plus 2 whole eggs

1 cup (2 sticks) unsalted butter, cut into pieces

1 1/2 cups plus 2 tablespoons heavy cream, chilled

Candied Lemon Zest, recipe follows

1 container (8-ounces) creme fraiche

Directions

  1. Prepare ice bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
  2. Strain curd through fine mesh strainer into a bowl set in an ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd; refrigerate at least 1 hour and up to 3 days.
  3. Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
  4. Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on baking sheet until firm, at least 4 hours.
  5. Drain candied lemon zest; reserve syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest; serve.
  1. Candied Lemon Zest:
  2. 4 lemons, well scrubbed
  3. 2 cups sugar
  4. 1 cup cool water
  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
  2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.