Lemon Mousse Crown

  1. Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
  2. In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
  3. Stir over low heat until gelatin is completely dissolved (about 3 minutes).
  4. Gradually stir in sherbet until completely dissolved.
  5. Add a drop or two of food coloring (if using) to tint mixture a pale yellow.
  6. Chill mixture until it mounds when dropped from a spoon (about 1 hour).
  7. Fold whipped cream into gelatin mixture.
  8. Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
  9. Stand the cookies up (vertically) all around the inside edge of the pan (forming a"crust"), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.
  10. Gently pour the remaining mousse into the pan.
  11. Cover loosely with waxed paper.
  12. Chill at least 3 hours until firm, or overnight.
  13. Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
  14. To serve, cut into wedges "3 cookies thick" with a very sharp knife.

unflavored gelatin, unflavored gelatin, cold water, lemon sherbet, yellow food coloring, whipping cream, pirouette, whipped cream, lemon slice

Taken from www.food.com/recipe/lemon-mousse-crown-58268 (may not work)

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