Lemon mousse recipe

Izzy.

Does anyone have a tried and tested lemon mousse recipe? I have a glut of lemons and double cream I need to use and I can get to the shops if I have to buy other things. Thanks in advance.

Butterfly_Brain

I remember making a mousse from evaporated milk and jelly in the 70's
If I remember correctly you make up the jelly and let it cool for a bit while you are whisking up the evap then mix the two together add fruit of choice and allow to set.

sandy2_2

Haven´t got a lemon mousse recipe...have you tried google
I think you can freeze double cream and you could always make lemon curd and lemon curd icecream, juice the lemons and freeze, cut lemons into slices and freeze ready for G & Ts, freeze whole lemons and use later in cakes, make lemon squash or Limoncello, lemon tart etc

Mrs_Boo_Boo

Sounds to me like you need a recipe for Syllabub.
Sorry i haven't got a recipe but its usually whipped cream and lemon juice and rind and sometimes white wine.
Hope you find a recipe on the internet.

frivolous_fay

Or how about a nice tart?
I haven't made this one, but it sounds lush:
http://www.caterersearch.com/Articles/2007/09/06/315947/harveys-lemon-tart-by-marco-pierre-white.html

I'm trying to remember the name of the little lemon things you serve in shot glasses, seem to be very popular in foodie mags of late...

daska

Lemon Posset

Izzy.

I did try google but couldnt find a easy recipe and I wanted one tried and tested.

Thanks daska I did your recipe. It was heavier than mousse but it used up the cream and some of the lemons. :beer: I'll freeze the rest.

daska

It's rather scrummy isn't it. Let us know how it responds to being frozen, I've never had enough left to do that! LOL

daska

While I think about it, a Shaker Lemon Pie is another good way of using up lemons. You MUST serve it with cream or vanilla icecream. It's a very grown-up desert, not for wimps! General rule of thumb: if you'd kill for rhubarb crumble then you'd probably love it.