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Lemon What?

I had a delicious dessert at Mistura restaurant in Toronto in December. It was a lemony thing. Not a mousse - heavier, not a pudding - lighter, not a curd - creamier. I wish I had paid attention to the menu, because it's not on the menu for January.

Any thoughts on what it may have been?

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  1. Panna cotta?

    ETA: or maybe a sabayon?

    1 Reply
    1. re: TorontoJo

      I don't think it was panna cotta. It was served in a tall shooter-type glass. Possibly a sabayon, but I don't recall that word being used. Nor zabaglione. I'll have to check out a recipe. Maybe that's what it was.

      1. re: greygarious

        I looked up a recipe, and I don't think that's it. I didn't taste any creme cheese in it.

        1. re: Davedigger

          I don't know what recipe you read, but the ones I've seen use gelatin, whipped cream, and sometimes egg yolk - but not cream cheese.

          1. re: greygarious

            I'll have to do a little bit more digging then.

      2. taken straight from the restaurant's menu on their website:
        Limoncello Infused Lemon Cream & White Chocolate Mousse

        is that it?

        3 Replies
        1. re: goodhealthgourmet

          Oh that sounds soooo good. Recipe anyone? Massimo??

          1. re: goodhealthgourmet

            I thought that might be it, but the dessert in December was $12, not $8. Also, I HATE white chocolate. I'd be surprised if I missed that. <shrug> Maybe I did.

            1. re: Davedigger

              why not just call the restaurant and ask them?

          2. Maybe a lemon posset? This traditional English dessert is a sweetened cream flavoured with citrus fruit, allowed to cool such that it sets slightly.

            A very creamy dessert (cream being the main ingredient), and a little heavier than a mousse...

            12 Replies
            1. re: NickMontreal

              I was trying to think of that dish Nick. Thank you!! I think this was served to me at Touque when it first opened years ago.

              1. re: millygirl

                At Toqué, really? Interesting…

                Yeah I love possets… underrated! There’s one on epicurious.com:


                Haven’t tried it but with all this talk of lemon desserts I think I might!

                1. re: NickMontreal

                  That sounds yummy! Could be what I'm looking for. :)

                  1. re: NickMontreal

                    I am curious davedigger - would you describe the desert as the consistency of a light cream or more of a drink?

                    The reason I ask is friends returned from Italy recently and were raving about a popular desert similar to what you describe above, but it was more of a drink. The chef called it a lemon sorbetta. I have been trying ever since to find a recipe so that I can surprise them, with no luck.

                    1. re: millygirl

                      Not like a drink. And heavier than a light cream. The lemon sorbetta sounds fab!

                      1. re: Davedigger

                        Doesn't it! I know, and I've been trying to hunt down a proper recipe ever since. I believe they call it a digestive and described as whipped lemonicello. Apparently many restos in Italy serve this instead of desert. I posted on chow many months ago but was not successful. It was your post that got me thinking about it again.

                        1. re: millygirl

                          Lemon sorbetta sounds like it could be a sabayon or zabaglione made with limoncello instead of madeira...

                          1. re: NickMontreal

                            Actually now that I think of it, it wasn't Touque. It was the original Brunoise. Man, I loved that restaurant. We only went once but it was a perfect meal and evening.

                          2. re: millygirl

                            I tried the Italy board and got some links and the word sgroppino to google. Hope this helps.


                            1. re: Davedigger

                              Damn, you're good! Does this look like what you had a Mistura?
                              Thanks davedigger.

                              1. re: millygirl

                                Damn, you're perceptive! LOL!

                                Not a lick like what I had a Mistura.

                      2. re: NickMontreal

                        @ nick : i just noticed a posset on the menu of the sparrow. Coco locale provides their desserts, so it should be really really good.

                  2. What keeps coming to my mind is pot au feu. I know that's a stew, but is there something that's called something similar?

                    Edit: Pot du creme. Got it. But that's baked. This dessert wasn't baked.

                    1. Was it served cold? Could it have been a semifreddo?

                      1 Reply
                      1. re: toveggiegirl

                        It was cold, but not partially frozen. As I understand it, a semifreddo is a partially frozen mousse, yes?

                      2. ALmost sounds like a lemon cake pudding - this has a very light, airy topping (the cake) topping a lemon-curd-style pudding. Very simple, very good - a dessert that can be made with almost any fruit flavor, but is incredible in dark chocolate or orange flavors.

                        7 Replies
                        1. re: Alice Letseat

                          Nope. No cake - very light or otherwise. It was more the lemon curd-style pudding.

                          1. re: Davedigger

                            Dave, the suspense is killing me and we're just about out of ideas here. Please call the restaurant and find out what this dessert was.

                            1. re: bushwickgirl

                              What a bunch we are. LOL!!! But I agree. Come on Dave give Massimo a call. I'm sure he'd be only to happy to solve the mystery for ALL of us.

                              1. re: millygirl

                                While it seemed like a good (GREAT!) idea, I just called and they don't know. They say it must have been a special that day, but I know it was on the menu. Maybe we were just overcharged for the Lemon Cordial on the current menu. <shrug>

                                On a side note, I bought all of the ingredients for the Lemon Sorbetta yesterday. I think I'll have a few while watching Hope for Haiti tomorrow.

                                Oh, I'm not Dave. I'm Audrey. But I dig Dave.

                                1. re: Davedigger

                                  Audrey it gets even funnier! What a hoot that you are set to go on the sorbetta recipe. I on the other hand have yet to try it out. Please let us know what you think of it :)

                                  1. re: millygirl

                                    Hey davedigger, did you ever try the lemon sorbetta, and if so, how was it??

                                    1. re: millygirl

                                      I still didn't get around to it!!! I've got all the fixins but the opportunity hasn't presented itself. I'd like to give it a go with company. I'd hate to kill off that whole bottle of vodka by myself. LOL!!

                        2. Oops, I should've read more carefully:


                          LEMON CORDIAL

                          Limoncello Infused Lemon Cream & White Chocolate Mousse 8

                          5 Replies
                          1. re: mcf

                            We already addressed the lemon cordial in previous posts...

                            1. re: Davedigger

                              Yes, that's the reason for my edited comment atop my reply.

                              1. re: mcf

                                You seem to have deleted your original reply while editing so it's a little confusing to read.

                                1. re: toveggiegirl

                                  Oops again; I should've read and written more carefully! I swear, the older I get, the more Amish my syntax becomes. :-)

                                2. re: mcf

                                  LOL!! And here I thought you meant I should have read the menu more carefully. :)