Frozen Lemon Mousse Shirley Reeves Recipes

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.

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:

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

FROZEN LEMON MOUSSE WITH BLUEBERRIES

Steps:

• Line a 2-qt (2-l) ring mold with plastic wrap, overhanging the edges by about 3 inches (7.5 cm).
• In a large heatproof bowl, whisk together the egg yolks, sugar, lemon juice, corn syrup, and lemon zest until blended. Place over (not touching) simmering water in a saucepan and whisk constantly until the mixture registers 170°F (77°C) on a candy thermometer, about 10 minutes.
• Remove the bowl from the heat. Using an electric mixer on high speed, beat the yolk mixture until it is cool and thickened, about 6 minutes.
• In a chilled bowl, using the electric mixer fitted with clean, dry beaters, beat the cream on medium-high speed until stiff peaks form. Using a rubber spatula, fold the cream into the cooled yolk mixture just until no white streaks remain. Spoon the mousse mixture into the prepared mold. Cover tightly with the overhanging plastic wrap and freeze overnight or for up to 3 days.
• About 1 hour before serving, place a round platter in the freezer. In a large, heavy frying pan over medium heat, stir the jam just until melted. Remove the pan from the heat and add the blueberries. Toss the berries to coat them thinly with the jam. Let cool completely, about 1 hour.
• Uncover the mousse. Invert the chilled platter over the mold and then, holding the mold and platter firmly together with both hands, invert them. Lift off the mold and peel off the plastic wrap. Spoon enough of the blueberries into the center of the ring to fill nicely. Garnish with mint sprigs, if using, and serve. Pass the remaining berries at the table.
• Clean out the freezer
• If you are planning to serve a frozen dessert at a dinner party, consider taking the time to clean and/or defrost the freezer in advance of the event. Some foods stored in the freezer can impart off odors or flavors into newly placed foods.

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 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.