Jill's Easy Lemon Mousse
By: Cottage Sisters
Published: Tuesday, February 23, 2010 - 6:42am

Ingredients




1 pint of heavy whipping cream
8 ounces pkg of cream cheese, room temp
1 small jar of lemon curd
1 box of frozen puff pastry cups
1 teaspoon of vanilla
1 tablespoon of powdered sugar

Preparation

1 Follow the directions on your puff pastry cups and bake. Once done, allow to cool for a few minutes, then remove the little cap on the pastry cup. 2 In a mixing bowl on high speed, beat about 1/2 the pint of whipping cream,the vanilla and sugar, until stiff peaks form. 3 Remove whipped cream to a bowl and refrigerate while working on the rest of the recipe. 4 In the same bowl you whipped the cream in, whip the cream cheese on high speed until just fluffy. 5 Add about 1/2 jar of lemon curd and mix until fluffy. 6 Remove whip cream from fridge and gently fold into lemon/cheese mixture until well incorporated. 7 This part is optional: using a pastry bag, cut tip and fill with mixture, pipe into cooled pastry cup. 8 Top with pastry cap and lemon wedge if you like.

About


The beauty of this mixture is that it can be used in a variety of ways. You can pipe some onto brownie wedges and then drizzle some chocolate syrup. 
You can pipe some onto sliced pound cake, drizzle some warmed raspberry jam, and top with fresh raspberries. 
I've also cut up pound cake and layered the lemon mousse in a parfait glass along with fresh fruit.
Another option I have tried is to use seedless raspberry jam instead of lemon curd. 
This recipe has worked for me in a variety of different ways and it always looks impressive and tastes wonderful.