Cookie Grannys Frozen Lemon Mousse Recipes

LEMON MOUSSE

Steps:

• Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals, whisking between each one, until the curd thickens slightly and coats the back of a spoon. Pour the curd through the strainer into the medium bowl and use a spatula to force as much of the curd through the strainer as possible. Let curd cool to room temperature. Place the egg whites and the remaining 3/4 cup sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold. (It can also be frozen and eaten like ice cream) *the egg whites are not cooked in this recipe. If that is a concern use pasteurized egg whites instead and use the leftover unpasteurized ones for a recipe where they are cooked.

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

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.

LEMON GINGER MOUSSE AND HOMEMADE FORTUNE COOKIE

Steps:

• For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
• For the fortune cookie: In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.)
• Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
• Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
• As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
• To assemble: When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
• In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

FROZEN LEMON MOUSSE

Steps:

• Prepare ice-water 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.
• Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
• 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.
• Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
• Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. 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, and serve.

FROZEN LEMON MOUSSE

Steps:

• In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
• Whisk over low heat just until creamy and slightly thickened.
• Cool.
• Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
• Fold into lemon mixture.
• Whip cream and fold in gently.
• Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
• Freeze until firm.
• To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.

FROZEN LEMON MOUSSE PIE

Steps:

• 1. Pre heat oven to 350F grease with butter or spray a 9 inch spring form pan. press the cracker mix into the bottom of pan..bake for 20 minutes or until golden..cool...butter the sides of the pan and set aside.
• 2. Place the can of milk into the coldest spot in the refrigerator and place a metal bowl and the beaters for an electric mixer into the freezer. whisk the egg yolk, sugar. lemon juice and zest and salt in a metal bowl set the bowl over a pot of simmering water and whisk the mix for 10 minutes or until very thick, remove from heat and whisk in the butter. cover the bowl with wax paper so that the wax paper touches the filling and put into refrigerator to chill.
• 3. Beat the chilled milk with the chilled beaters in the chilled bowl until very thick about 3 minutes, fold into egg mixture until well combined,,spread into prepared crust..cover pan with foil and freeze,,at least 1 hour...soften in the refrigerator for 10 minutes and serve..Top with a spoonful or two with the fruit sauce......keep leftover pie in freezer.

COOKIE GRANNY'S FROZEN LEMON MOUSSE

Steps:

• 1. Crush all 12 Graham Crackers and spread the crushed graham crackers in the bottom of an 8" square pyrex dish.
• 2. Place the chilled evaporated milk into a mixing bowl and beat until "whipped". Then add lemon juice, grated lemon rind and sugar to the milk and mix well.
• 3. Pour mixture over graham cracker crumbs. To garnish, crumble a few more crumbs on top, cover and freeze overnight.
• 4. When you are ready to serve the lemony treat, cut into squares. In the summertime, my Grandmother always placed it on top of a piece of lettuce. :)

VEGAN LEMON MOUSSE (GLUTEN FREE)

Steps:

• In a small saucepan, combine the coconut milk, almondmilk, sugar, lemon juice, natural yellow color powder, and salt and whisk until combined.
• Start out sparingly with the food color powder, and add more as you like. You can always add more, but you can't take it out once it's there.
• Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.
• Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you've made lemon pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
• Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the lemon pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened "pudding skin" on top that can create lumps when you mix it again).
• Place in the fridge and cool for about 30-45 minutes. It doesn't have to cool completely, we just need it to cool enough to mix with the CocoWhip.
• Once the lemon pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed.
• Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.
• Top with more CocoWhip and berries if you like. Enjoy!