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“If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day.”
24hrs 15mins

Ingredients Nutrition


  1. Wash lemons well and dry.
  2. Zest 4 lemons and set aside.
  3. Make a large ice water bath and set aside.
  4. Juice one lemon, set juice aside.
  5. Juice remaining lemons to get 1 cup lemon juice.
  6. In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
  7. Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
  8. Press lemon-egg mixture through a fine sieve into a small bowl.
  9. Place bowl in ice water bath.
  10. Stir every 10 minutes until lemon curd has cooled completely.
  11. Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
  12. Cool at least 2 hours in the fridge, up to 48 hours.
  13. Place 8 ring molds on rimmed baking sheet.
  14. Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
  15. Reserve 1/2 cup lemon curd.
  16. Fold remaining curd into whipped cream until well combined.
  17. Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
  18. -----.
  19. Candied Lemon Zest.
  20. reserved lemon zest.
  21. 2 cups white sugar.
  22. 1 cup water.
  23. In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
  24. Reduce heat to medium low and cook 15 additional minutes.
  25. Remove from heat, cover and let stand overnight at room temperature.
  26. ----.
  27. Drain candied lemon zest into a bowl.
  28. Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
  29. Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
  30. Set aside.
  31. With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
  32. To Serve:.
  33. Place frozen mousse in wide shallow bowls or plates.
  34. Let stand 4 to 5 minutes.
  35. Remove molds.
  36. Spoon lemon sauce evenly over and around each mousse.
  37. Top with creme fraiche.
  38. Garnish with candied lemon zest and candied violets.

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