• Ingredients: 22
  • Serves: 4

Frozen lemon mousses with strawberry mint sauce with garnish: fresh mint leaves.


  • Garnish: fresh mint leaves

For elderflower ice cream

For strawberry sorbet

For final preparation

  • 1/4 cup chopped fresh basil
  • 1 tbsp. butter

Port Sauce

  • 2 cups tawny Port
  • 1/2 cups sugar
  • 1 tbsp. water
  • 2 tsps. cornstarch

Dulce de leche:

  • 1/4 cup dulce de leche

Malted milk ball:

  • 1/2 cup chopped malted milk balls
  • 2 tbsps. chocolate malted powder

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth.

    For this step you will need

  2. Step 2 In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks.

    For this step you will need

  3. Step 3 Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer.
  4. Step 4 Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved.
  5. Step 5 In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks.

    For this step you will need

  6. Step 6 In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly.

    For this step you will need

  7. Step 7 Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.

Assemble desserts:

  1. Step 8 Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate.

    For this step you will need

  2. Step 9 If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates.

To Make Foil Molds for Mousses:

  1. Step 10 Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length.
  2. Step 11 Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder.
  3. Step 12 Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner.
  4. Step 13 On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.