I saw Jacques Pepin make this on TV one Saturday afternoon. It looked so good I had to drive to the bookstore and purchase his Heart and Soul in the Kitchen cookbook just to get the recipe. I made it that day and often since. It’s one of my favorite desserts.
Note that “mousseline” was a new word for me, and research has revealed that it usually means a Hollandaise sauce with whipped cream added. It can also mean any sauce to which whipped cream is added to make the sauce more airy and light. Many recipes for mousseline online are sauces for meat or eggs benedict. I have yet to see one that is for a dessert. I’m not sure what all this means or where Jacques got the word, but I AM sure that the dessert recipe below is delicious x 10!
Dessert, Lemon Mousseline Whipped Cream Recipe
Combine lemon zest, juice and condensed milk in bowl and mix well. The mixture will thicken.
Whip the cream in a separate bowl to a soft peak. Do not overwhip.
Fold the whipped cream into the condensed milk mixture. Cover and refrigerate for at least one hour and up to 24 hours.
Serve with sugar cookies crumbled either in the bottom of the bowl or on top.
Sprinkle with thin lemon-rind strips if desired.
The zest of one lemon is about a tablespoon.
You can omit the Grand Marnier.
Instead of the zest of two lemons, try using the zest of one lime and one lemon for a more tropical flavor.
I like Vienna Fingers cookies with this.
This makes an excellent trifle layer, too.