Friday, July 24, 2009

Lemon Mousse

Here is another Easy recipe that Cole made last night, I actually go this in an E-mail from McCormicks and Cole made is all by himself, even made it look pretty in the glasses we served it in! although he would not let me garnish with a mint leaf or a rasberry to make it look smashing ! I have had a blast with the boys in the kitchen these past few days, teaching them tricks such as how to make real whipped cream, EVOO, Deglazing pans, and how to turn fresh garlic into a paste, no garlic was used in this recipe :) They are so proud of their creations and can't wait for Matt to come home at night to try them. Speaking of I need to go search the pantry and see what they can make tonight!

Here is McCormick's recipe, BTW I used Light Cream Cheese and it tasted just fine!

Makes 6 (1/2-cup) servings.
Prep Time: 10 minutes
4 ounces (1/2 package) cream cheese, softened
1/2 cup sugar, divided
1 1/2 cups heavy cream
3 tablespoons lemon juice
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® Pure Vanilla Extract
1. Beat cream cheese and 1/4 cup sugar in large bowl until smooth and creamy.

2. Beat heavy cream, remaining 1/4 cup sugar, lemon juice and extracts in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.

3. Refrigerate until ready to serve. Spoon or pipe into dessert dishes to serve. Garnish with lemon slices, fresh berries and mint leaves, if desired

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