Lemon Mousse Crown

Name: Lemon Mousse Crown
Ingredients: 2 (1/4 ounce) envelopes unflavored gelatin, plus; 1 tablespoon unflavored gelatin; 1 14 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)

9 ingredients

1 steps

Ingredients

2 (1/4 ounce) envelopes unflavored gelatin, plus
1 tablespoon unflavored gelatin
1 14 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)

Directions

1

["Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.", "In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.", "Stir over low heat until gelatin is completely dissolved (about 3 minutes).", "Gradually stir in sherbet until completely dissolved.", "Add a drop or two of food coloring (if using) to tint mixture a pale yellow.", "Chill mixture until it mounds when dropped from a spoon (about 1 hour).", "Fold whipped cream into gelatin mixture.", "Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).", "Stand the cookies up (vertically) all around the inside edge of the pan (forming a\"crust\"")