Comments on: Lemon Champagne Mousse

By: Naomi

Naomi — Tue, 31 Aug 2010 16:11:28 +0000

Michael,

What a great idea! I’m going to try that myself. Love it!

Thanks for letting me know.

Naomi

By: Michael

Michael — Tue, 31 Aug 2010 14:29:41 +0000

This was really excellent! I made this for just a few people, so there was a lot left over–it is quite rich and we’d had a big dinner. So, I threw the leftover mousse+curd into my ice cream machine, and WOW! Spectacular, tart lemon ice cream–my wife actually preferred it as ice cream to the mousse!

By: Emi

Emi — Tue, 06 Apr 2010 06:27:55 +0000

Huuum it must be fabulous!!! .-= Emi´s last blog ..Macarons Vanille-Chocolat =-.

By: Barbara

Barbara — Thu, 01 Apr 2010 12:47:47 +0000

Awesome dessert. Will have to try this next time I have guests. I like your instructions, they are very helpful. You are an amazing baker!

By: diva

diva — Thu, 01 Apr 2010 09:53:06 +0000

YAY for no bake. And champagne mousse makes this so decadent and romantic! .-= diva´s last blog ..Oatmeal Cherry & Walnut Cookies and Dolly Mixture Fairy Cakes =-.

By: Nicole Underwood

Nicole Underwood — Wed, 31 Mar 2010 04:19:51 +0000

holy schmoley, this sounds deliciously amaziiiing!

By: Naomi

Naomi — Tue, 30 Mar 2010 21:23:03 +0000

Laurie,

My pleasure. Quick note- While the champagne is not necessary, it really takes this dessert from awesome to supreme. Happy Easter!

Naomi

By: Laurie Kelly

Laurie Kelly — Tue, 30 Mar 2010 21:00:50 +0000

Thanks for such a fast response! I am definitely making these for Easter!

By: Naomi

Naomi — Tue, 30 Mar 2010 19:17:56 +0000

Laurie, Amy

Thanks for the comments and bringing this to my attention. Yikes for missing those things-writing my posts at 4am, before my coffee kicks in doesn’t always serve me so well. The butter in the curd is 1 3/4 sticks. The lemon and limes for the candied portion is 3-4, depending on size. Serves 6-8ppl in 5oz. ramekins.

I’ve corrected the recipe here in the post and on the print version.

By: Laurie Kelly

Laurie Kelly — Tue, 30 Mar 2010 19:04:07 +0000

I love this and want to make it. Just need to clarify a couple of things:

1. Amount of butter in the lemon curd – is it sticks or cups?

2. How many lemons/limes are needed for the candied lemons?

And,
how many servings does it make or if it is easier how many cups does it make?

Thanks again, so beautiful.