1 cup heavy cream
½ teaspoon corn syrup
8 ounces brick-style cream cheese
1 cup confectioners’ sugar
2 teaspoons pure lemon extract
2 teaspoons freshly squeezed lemonjuice
crushed lemon-flavored sandwich cookies

  1. In the bowl of an electric mixer, whip heavy cream until soft peaks form. Add corn syrup and continue beating until stiff peaks form. Do not overbeat! Set aside.
  2. In a separate bowl, beat cream cheese until smooth. Add confectioners’ sugar, lemon extract, and lemon juice. Gently fold both mixtures together.
  3. Generously cover the bottoms of mini cups or bowls with crushed cookies. Pipe mousse into cups and sprinkle crushed cookies on top. Keep frozen and defrost right before serving.


Yield: 12 desserts


The velvety texture and fresh lemon flavor of this mousse make it a great choice for the sophisticated palate.


For more great recipes, check out this weeks issue of Whisk by Ami