Lemon Mousse Crown

Total Time: 4 hrs 35 mins Preparation Time: 4 hrs 30 mins Cook Time: 5 mins

Ingredients

• 2 (1/4 ounce) envelopes unflavored gelatin, plus
• 1 tablespoon unflavored gelatin
• 1 1/4 cups cold water
• 3 cups lemon sherbet
• yellow food coloring (optional)
• 1 cup whipping cream, whipped stiff
• 33 thin tubular shaped pirouette cookies (approximate amount)
• whipped cream (optional)
• halved lemon slice (optional)

Recipe

• 1 line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
• 2 in a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
• 3 stir over low heat until gelatin is completely dissolved (about 3 minutes).
• 4 gradually stir in sherbet until completely dissolved.
• 5 add a drop or two of food coloring (if using) to tint mixture a pale yellow.
• 6 chill mixture until it mounds when dropped from a spoon (about 1 hour).
• 7 fold whipped cream into gelatin mixture.
• 8 spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
• 9 stand the cookies up (vertically) all around the inside edge of the pan (forming a"crust"), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.
• 10 gently pour the remaining mousse into the pan.
• 11 cover loosely with waxed paper.
• 12 chill at least 3 hours until firm, or overnight.
• 13 before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
• 14 to serve, cut into wedges "3 cookies thick" with a very sharp knife.