Lemon Mousse Crown

• 2 (1/4 ounce) envelopes unflavored gelatin, plus
• 1 tablespoon unflavored gelatin
• 1 14 cups cold water
• 3 cups lemon sherbet
• yellow food coloring (optional)
• 1 cup whipping cream, whipped stiff
• 33 thin tubular shaped pirouette cookies (approximate amount)
• whipped cream (optional)
• halved lemon slice (optional)

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)