Lemon Mousse Cups

These bite-sized desserts have a light, bright and creamy lemon flavor thanks to a combination of homemade lemon curd (see our recipe here), mascarpone cheese, a touch of limoncello and lemon extract, plus heavy cream. All of those ingredients are simply combined together – then piped into store-bought crispy mini fillo cups.

For the Candied Lemon Slices
  • ½ cup water
  • 1 cup sugar
  • 2 lemons sliced into ¼ inch slices

For the Lemon Mousse
  • ¼ cup heavy cream
  • ¼ teaspoon lemon extract
  • ½ cup mascarpone cheese
  • ¾ cup lemon curd (see our recipe here)
  • 1 tablespoon limoncello
  • 2 boxes Athens brand Mini Fillo Shells (total 30 cups)

Lemon Mousse Cups

  1. Heat sugar and water to boiling. Add lemon slices, reduce to a simmer and cook 30 minutes. Dry for one hour on a rack covered with wax or parchment paper. Cut each slice into quarters and set aside.
  2. In a medium bowl, place lemon curd, mascarpone, limoncello and lemon extract. Mix with a whisk until fully combined.
  3. In a separate bowl, beat cream to stiff peaks and fold into the lemon mixture.
  4. Place filling into a pastry bag fitted with a star tip and pipe evenly into the mini fillo shells.
  5. Top each with a candied lemon slice and serve.

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