Frozen Lemon Mousse

Directions

1. 1
   Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes.
2. 2
   Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
3. 3
   In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter.
4. 4
   Over medium heat, whisk the mixture constantly until thickened.
5. 5
   Strain it into a bowl set over ice and chill it, stirring to thicken slightly.
6. 6
   Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan.
7. 7
   Freeze overnight.
8. 8
   Peel off the paper and serve the cone flat side down and serve with berries.
9. 9
   In a small saucepan bring water, sugar and vanilla bean to a boil.
10. 10
    Add blackberries and turn off the heat.
11. 11
    Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
12. 12
    Yield: 1 cup