While my mom was visiting this past weekend we were cooking up a storm! One of our most favorite things were these Lemon Mousse's. Is Mousse's a word? No? OK, well whatever.
The actual recipe calls for this mousse to be put inside of a homemade mini cornucopia. That sounded like a lot of work just to get to the good stuff to me so we skipped that cornucopia thingy.
you begin by sprinkling gelatin over lemon juice and water. Let it stand for about 1 minute and then turn the stove onto low heat; whisk until dissolved.
Add the lemon zest.
In the bowl of your stand mixer, beat the cream cheese and confectioners' sugar until smooth.
Add the gelatin mixture and refrigerate for at least 15 minutes or until thick.
If your refrigerator is as full as mine, transfer to a smaller bowl to refrigerate until ready for the next step.
Make the unsweetened whip cream. Pour the cream into your stand mixer bowl and whisk on high speed for about 3-5 minutes or so until it holds its shape. Carefully fold the whipped cream into the lemon mixture and pour into dessert cups or glasses. Cover and refrigerate for at least 1 hour, but longer is better.
When cool, this is a wonderfully light mouse that holds it's shape very well. There is plenty of lemon flavor here but it's mellowed by the whipped cream. This is a great dessert for a cookout because it's light yet cool and refreshing. Definitely a keeper for me.
The original recipe was found in the March 7, 2011 TasteOfHome "Celebrations" magazine. It was called "Lemon Mousse Cornucopias". I omitted the Cornucopia part and will list just the mousse recipe below:
2 envelopes unflavored gelatin
1 cup lemon juice
1/2 cup water
2 tsp grated lemon peel
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
2 cups heavy cream (whipping cream)
Lemon peel or fresh mint leaves as garnish (optional)
In a small saucepan, pour the gelatin over the lemon juice and water. Let sit for 2 minute. Turn the heat onto low and stir while the gelatin completely dissolves. Stir in the lemon zest.
In a large bowl beat the cream cheese and confectioners' sugar until smooth. Add the gelatin mixture. Refrigerate for at least 15 minutes.
In another bowl, whisk the cream until light and fluffy and forms stiff peaks. Fold into the lemon mixture. Pour into your serving dishes and cover and refrigerate for at least 1 hour.