Lemon Champagne Mousse –Pucker up and get ready for a bite of springtime’s perfect blend of tart and tangy. Don’t be surprised though, if this Lemon Champagne Mousse pleasantly bites your tongue back and leaves you begging for more.
Lemon Champagne Mousse
This is another incredibly fast and easy, no bake dessert that was inspired by all the pics on Tastespotting and Foodgawker of Lemon Meringue Cupcakes for the Martha Stewart Cupcake Club.
A few notes:
1. The champagne is not necessary. I added champagne for an extra nuanced layer in flavor and texture. Mousse alone is already light in texture, the added champagne fluffs it up to a level that gives it an ethereal-like quality.
2. I love almost any citrus fruit, but my favorite is lime, so as a rule I always add lime to my lemon curd to give it that extra bite of tartness. Omit the lime and replace with lemon to control your level of tart preference.
3. The candied lemons are for garnishment. Use them or not. I like using them to quickly dress up a simple presentation.
4. If you like lemon curd make as much as I do, make a double serving. One for the dessert and the other to keep on hand to have with scones, and dare I say, chocolate chip pancakes. I know the latter sounds a bit odd, but it’s so good. » Read the rest of this entry «
