Frozen Lemon Mousses With Strawberry Mint Sauce Recipes

LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
• Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
• Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
• Remove from heat and whisk in butter.
• Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
• Whip cream in medium bowl to soft peaks.
• Fold cream into lemon mixture just until combined.
• Spoon mousse into individual serving glasses.
• Cover and refrigerate until set, about 2 hours.
• (Can be prepared one day ahead.).
• Coarsely mash berries in small bowl using fork.
• Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
• Cover and refrigerate 1 hour to release juices.
• (Can be prepared one day ahead.).
• Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

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.

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.