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| Icy Lemon Mousse |
| Ingredients
3 large eggs 3 large egg yolks 1/2 cup freshly squeezed lemon juice 1 cup granulated sugar 1/2 stick unsalted butter 2 tablespoons vodka 1 tablespoon grated lemon zest 1 teaspoon vanilla extract 1 cup heavy cream Method In a medium bowl, whisk eggs and egg yolks; set aside. In a medium saucepan, heat lemon juice, sugar, butter and vodka. Gradually whisk lemon mixture into eggs. Return mixture to saucepan; cook 3 minutes, stirring constantly over medium heat until mixture thickens. Do not boil. Remove from heat. Stir in lemon peel and extract. Transfer to a large bowl. Cover with a piece of plastic wrap touching surface; chill at least one hour. With an electric mixer on medium speed, beat cream until peaks form. In two additions, fold whipped cream into lemon custard. Transfer to a 1 quart dessert dish. Freeze until solid, at least 2 hours. To serve, spoon into individual dessert plates and garnish with fresh berries, if desired. Cook’s Note: You won't taste the small amount of vodka in this sparkling citrus dessert. It's included to give the mousse a softer texture when frozen. It can be omitted if desired. |
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