Directions: |
Directions:Juice 1 lemon; reserve juice. Juice additional Lemons to yield 1 cup. Make a lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan, whist to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
Strain Curd through a fine mesh strainer into a bowl set in an ice bath. Stir periodically until cool, remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate for at least 1 hour or up to 3 days.
Place 1/1/2 cups chilled heavy cream in large mixing bowl. Whisk until soft peaks form. Reserve ½ cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently till combined.
Place an 8 inch non stick spring form pan on baking sheet. Transfer mousse to pan. Place in freeze on sheet until firm, at least 4 hours.
Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whist 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl.
Remove frozen mousse from freezer and let warm 4-5 minutes at room temp. Meanwhile, whisk crème fraiche and remaining 2 tbsp heavy cream in medium bowl [use kitchen aid with whisk] until soft peaks form. Remove sides of spring form pan. Slice mousse and place on plates. Spoon lemon sauce around mousse top with crème fraiche. Garnish with lemon zest and mint leaves. |
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