I made the Barefoot Contessa’s lemon mousse (Back to Basics) and died and went to heaven. Both my husband and I enjoy the taste of anything lemon. He can eat them whole like you would an apple. Me, not so much. But the taste of lemon zest or lemon juice on just about anything is uusally a hit at our house.
So, although this recipe is on my Life List and I expected it would turn out yummy (like all of Ina’s recipes, really), nothing prepared me for the sheer creamy, lemonyness of it!
It was also the first time I had used a cake decorating bag thingy for the sweetened whipped cream on the top. I think it turned out pretty good for a first-timer…some little gaps and a tad sloppy here and there but I managed. 🙂
The recipe called for a souffle dish (which I don’t have), so I used my smallest Corningware dish (about 7″ across) and it worked fine. You can use any dish really, or even pour it into dessert cups then chill it. You can see the little bits of lemon zest in there!
I’m very pleased. 🙂