- Prep Time:
- 20 min
- Inactive Prep Time:
- 8 hr 0 min
- Cook Time:
- 10 min
- Level:
- Intermediate
- Serves:
- 10 servings
Ingredients
- 1/2 cup lemon juice
- 1 cup sugar
- 4 egg yolks
- 1 egg
- 1/2 cup butter, diced
- 3/4 cup heavy cream, whipped
- Special equipment: paper water cooler cone cups
Directions
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.
Beanie's Notes- I made 2 batches of this, one that was frozen, and one that was just well chilled. The frozen mousse was definitely better! It has a creamy ice cream texture, not an icy popsicle texture like I was worried about. Definitely try it frozen! It's AMAZING!!!!
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