Lemon Drop Mousse

Recipe courtesy Darryl Robinson
Show: Drink Up Episode: Dessert Cocktails

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  • on September 22, 2011

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    First, the "yield" on this recipe is totally inaccurate. It says 1 cup, so I doubled the recipe for a cocktail party, and I ended up with about a gallon of mousse. (The actual yield for the recipe as-is is about 6-8 cups, if not more. Second, be very careful when heating the curd. If you go a little past the perfect point, the egg whites start to curdle. It doesn't affect the taste, but it does affect the texture. Third, as my husband noted, the final product is a bit one-note ish. It's delicious, but it's only lemony. Next time, I would skip the lemon vodka and add a different flavored liquor to add another dimension--maybe Grand Marnier, or even some plum wine. I might also squeeze in a 1/4 cup of a different citrus--maybe grapefruit, orange, or tangerine.

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