A Lemon Mousse that can stand and salute!

Hiya,
I'm looking for a great lemon mousse recipe to fill a cake... and I mean
FILL. The plan is to only use one 9" round cake and have a good inch or
two of mousse inside... if you've ever eaten the Olive Garden lemon
crumb cake you might know what I'm after.
I'm open to any type of suggestions... I'm a bit at a loss... although
I'm kind of liking the idea of maybe making it cheese (mascarpone?)
based. The only kicker is that it cannot conatain gelatin... Birthday
girl is a vege.
Any suggestions would be greatly appreciated... and I'm a first time
poster... so be gentle.
Reply to
Val T
I'm looking for a great lemon mousse recipe to fill a cake... and I mean FILL. The plan is to only use one 9" round cake and have a good inch or two of mousse inside.
Reply to
first be
Try Starbucks, Dunkin' Donuts, and your supermarkets. Chocolate, Lime, or Lemon Mousses are pretty rare around here so I don't think Santa Monica has lime or lemon mousses but chocolate is kind of popular so you have to grab them fast.
Reply to
jhon woo
Hi Val, Not much action here, huh? How about making a nice lemon curd, and then fold in whipped cream when cool...
Reply to
Merryb
On Tue, 22 Feb 2011 12:48:16 -0800 (PST), Merryb wrote:
I'd stop at the lemon curd, merryb... whipped cream seems too floppy. OIC... just googled for copy cat recipes for that. They use cream cheese too. Cream cheese will stiffen it up.
Reply to
sf
If the cream is whipped stiff enough, it is perfect for this. Plain ol' lemon curd is way "floppier"...The cream cheese idea would work also, but it would add another flavor to the finished product.
Reply to
Merryb
The plan is to only use one 9" round cake and have a good inch or two of mousse inside... if you've ever eaten the Olive Garden lemon crumb cake you might know what I'm after.
Reply to
RoySon
On Wed, 2 Mar 2011 13:44:43 -0800 (PST), Merryb wrote:
Right. Lemon curd is soft so it needs something to stiffen it up and whipped cream won't do that well enough to hold up a layer of cake. I haven't eaten that dessert at Olive Garden so I don't know what flavor we're shooting for, but more than one copycat recipe called for cream cheese and the pictures looked like the filling needed to have more body than whipped cream would give it.
Reply to
sf
I'll bet you three filled layers that anything Olive Garden is NOT vege, if that really is a word.
Use arrowroot or clear gel and thicken with an extra tablespoon. That should do the trick.
Reply to
Mr. Bill

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