Frozen Lemon Mousses With Strawberry Mint Sauce Recipes

FROZEN LEMON MOUSSE CONES

Steps:

• 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.;

FROZEN LEMON MOUSSES WITH STRAWBERRY MINT SAUCE

Steps:

• If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
• In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
• In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
• In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
• Assemble desserts:
• Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
• To Make Foil Molds for Mousses:
• Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.

FROZEN LEMON MOUSSE

Steps:

• Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
• In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium 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 set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
• In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
• Yield: 1 cup

STRAWBERRY MINT SAUCE

Steps:

• Wash, dry, and chop mint leaves. In a blender purée strawberries, sugar, and water until sugar is dissolved. Transfer purée to a bowl and stir in mint. Chill mixture, covered, at least 1 hour and up to 24.
• Just before serving, pour sauce through a sieve into a bowl.

STRAWBERRY-BASIL-MINT MOUSSE

Steps:

• In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool.
• Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks.
• In a separate larger bowl, beat the whipping cream until stiff peaks form.
• Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste.
• Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold.
• Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.

FROZEN LEMON MOUSSE

Steps:

• Wash lemons well and dry.
• Zest 4 lemons and set aside.
• Make a large ice water bath and set aside.
• Juice one lemon, set juice aside.
• Juice remaining lemons to get 1 cup lemon juice.
• In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
• Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
• Press lemon-egg mixture through a fine sieve into a small bowl.
• Place bowl in ice water bath.
• Stir every 10 minutes until lemon curd has cooled completely.
• Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
• Cool at least 2 hours in the fridge, up to 48 hours.
• Place 8 ring molds on rimmed baking sheet.
• Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
• Reserve 1/2 cup lemon curd.
• Fold remaining curd into whipped cream until well combined.
• Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
• -----.
• Candied Lemon Zest.
• reserved lemon zest.
• 2 cups white sugar.
• 1 cup water.
• In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
• Reduce heat to medium low and cook 15 additional minutes.
• Remove from heat, cover and let stand overnight at room temperature.
• ----.
• Drain candied lemon zest into a bowl.
• Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
• Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
• Set aside.
• With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
• To Serve:.
• Place frozen mousse in wide shallow bowls or plates.
• Let stand 4 to 5 minutes.
• Remove molds.
• Spoon lemon sauce evenly over and around each mousse.
• Top with creme fraiche.
• Garnish with candied lemon zest and candied violets.