5 recipes found
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
Garnish with fresh berries and mint leaves.
Place smoked salmon in a blender or food processor, and blend until smooth.
Mix in heavy cream, cream cheese, lemon juice, dill weed, salt, and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.
Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.
To prepare the crust, combine the crushed vanilla wafers with the melted butter and 1/4 cup of the finely crushed candy (save the remainder for use as a decoration). Mix well, then press into the bottom of a 9-inch springform pan. Refrigerate while proceeding with the recipe.
Whisk together egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar until smooth, then set aside. In a separate bowl, beat the egg whites until foamy. Sprinkle in the cream of tartar and continue whipping until soft peaks form. Gradually add 3/4 cups of sugar while continuing to whip to stiff peaks.
Fold the egg yolk mixture into the egg whites, then gently fold in the whipped cream until no streaks remain. Spoon this mixture into the chilled crust, and place into the freezer.
Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then gradually add 3 tablespoons of light corn syrup, and continue beating until stiff. Using a pastry bag, pipe the whipped cream onto the mousse in a decorative pattern. Sprinkle the top with the reserved crushed lemon drop candy. Freeze for at least 8 hours before serving.