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Something to go with lemon mousse

Lemon mousse - and what? The mousse alone seems too insubstantial so I'd like to serve it with something else. Maybe an almond cake? Any other ideas? Could do cookies, but prefer something less fiddly to make. There will be a fruit platter also.

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  1. Lemon goes with so many things. Nutty tea cake, pound cake, gingerbread, meringue/pavlova, poached pears, or just spooned into a tart shell. Syrupy candied kumquats or any candied zest would be a nice garnish. Are you doing individual plates or is this for a buffet?

    1. I would make some kind of nut cookie (maybe almond) to serve alongside. Maybe serve it in an almond tuile? A raspberry sauce might also be nice.

      2 Replies
      1. re: Clarissa

        Nut cookie is what I was thinking as well. The book of the month folks are cooking from the new Dorie Greenspan book and she's got a recipe for a "Swedish visiting cake" that sounds like something that would also work. Sort of a plain, almond cake, very forgiving, easy to throw together.

        1. re: Clarissa

          Let's hear it for Florentines!!!

        2. Dark chocolate truffles. Yum.

          1. raspberry thumbprint or linzer cookies would go well- so many great recipes.

            1. *You can put the lemon mousse in between thin layer of cake, if it's thick enough.

              *You can make a triffle with it.

              *Serve it with crush biscotti in it or maybe a thin crisp cookie

              *Make a parfait

              *Layer it between some baked phyllo dough that have been baked with crush almonds on it and top with piped whipped cream and fresh raspberries

              *Bake puff pastry into a bowl and serve the mousse in that or a chocolate cup top with fresh fruit or chocolate or both

              1. I second the almond tuille idea. Dip the edges of your tuille in dark chocolate. How do you make the mousse. I have had a great lemon and mascarpone mousse. The mascarpone is a nice compliment to the lemon.

                1. Maybe lemon puffs?? Made with a nice pate a choux, fill your puffs and sprinkle with powdered sugar and lime zest.
                  The fruit will accent the plate nicely.

                  I wouldn't mess with it, lemon is such a nice palate cleanser and so refreshing after a meal.

                  1. lemon mousse with whipped cream-

                    1. lemon mousse with a raspberry coulis. To me, lemon and raspberry is one of the most divine combos. A little whipped cream to top it of would be lovely as well.

                      1 Reply
                      1. re: jcanncuk

                        On Boy Meets Grill Bobby Flay made a trifle of gingerbread, lemon curd and raspberry coulis. I am guessing you could riff on those flavors. Perhaps make some gingerbread wafers or use storebought, very thin gingerbread cookies as a base, then spoon the mousse and drizzle the sauce on top.

                      2. I will post the recipe tomorrow. It was in the NY Times sometime last year - basically a very large quantity of lemon mousse which looked easy and good. I'm going to let everyone serve themselve from a large bowl into small dessert dishes. Maybe have a few raspberries nearby to plunk into each serving. I'm still thinking about some kind of almond thing to go with it.

                        1. I am so fickle. Just to update everyone who has been following this drama with keen interest - I have totally dumped the lemon mousse. Instead, I'm making cupcakes and serving a fruit platter. That's it. I do, however, reserve the right to totally change my mind again at the last minute and make a batch of the mousse anyway.

                          Here's the recipe, in case you're interested (I've never made it - but it sounds intriguing):

                          1 cup egg whites (about 8 eggs' worth)
                          2 cups icing sugar
                          1/2 cup fresh lemon juice
                          1 cup light corn syrup
                          3 cups whipping cream

                          In the top of a double boiler, combine egg whites, sugar and lemon juice. Place over boiling water and whisk vigourously until smooth and thick - about 5 minutes. Add corn syrup and whisk until smooth. Remove from heat. Transfer mixture to a large bowl, cover and refrigerate for about 1 hour.

                          No more than 1 hour before serving, remove from fridge and add the whipping cream. Beat with an electric mixer until thick enough to hold stiff peaks - about 2 minutes. Spoon into dessert cups, cover and refrigerate for 15 minutes to 1 hour.

                          Makes 18 to 24 servings.