Friday, June 17, 2011

Still Savoring: "Frozen Lemon Mousse" - the Perfect Summer Dessert!

With the weather heating up I can't help but think of one of my all time favorite recipes from "Savor the Moment," Frozen Lemon Mousse. This creamy, citrusy dessert is so light and refreshing it just screams Summer. Much to my surprise, I realized that I've never posted the recipe for this gem before, so voilà, my gift to you!

The recipe is a little labor intensive but, it you are a lemon fan, I think you will find it entirely worth it! Garnished with fresh raspberries and a sprig of mint, this dish is so delicious your guests will be lining up for more. It also serves twelve and can keep in the freezer for up to two weeks but, I have to say, it has never lasted that long in my house.

Please let me know what you think and I hope you truly enjoy this recipe as much I as have. What are your favorite Summer desserts?
Bon Appétit,

Frozen Lemon Mousse (pg. 246)
 4 egg yolks
1/2 cup fresh lemon juice
1/4 cup sugar
1 1/2 tablespoons grated lemon zest
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 1/2 cups whipping cream

Garnish
fresh raspberries or blueberries
sprigs of fresh mint

Combine the egg yolks, lemon juice, 1/4 cup sugar and lemon zest in a large bowl and mix well.
Beat the egg whites in a medium mixing bowl until foamy. Add the cream of tartar and salt and beat until soft peaks form. Add 3/4 cup sugar gradually and beat until stiff and glossy. Whip the cream in a bowl until stiff. Fold the egg whites and whipped cream gently into the egg yolk mixture. Spoon into a bowl. Freeze, covered with foil, for 8 hours or longer.
Let the mousse stand in the refrigerator for 1 to 2 hours before serving. Spoon into 12 dessert dishes and garnish with fresh raspberries or blueberries and a spring of mint.
Serves twelve

5 comments:

  1. I LOVE lemon in the summertime...this one is gorgeous and I love that it's just a few simple ingredients. Saving this one...great for entertaining!!

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  2. What an elegant desert, it screams sunshine and summertime.
    *kisses* HH

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  3. This comment has been removed by a blog administrator.

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  4. Just made this recipe and now wondering if there's a risk of food poisoning from the raw eggs even with freezing it for 8+ hours...hope to hear back before I serve this tomorrow. Thx! --tim

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  5. Tim,
    As long as you used fresh eggs it should be just fine. I've never had a problem with it and have made it MANY times. I hope you and your guests enjoy it, it is definitely one of my favorites. Thanks for stopping by!

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