Limoncello Mousse with a Cookie Crumb Crust

                                                                                                                                         

1 Samuel 15:22 
And Samuel said, “Has the Lord as great delight in burnt offerings and sacrifices, as in obeying the voice of the Lord? Behold, to obey is better than sacrifice, and to listen than the fat of rams.

4 Egg Yolks, plus 1 whole egg, beaten

 1 C. Sugar

 ½ C. Fresh Lemon Juice (about 3 lemons)

 Pinch of Salt

 ½ C. Unsalted Butter, room temperature

 ¼ C. Limoncello

 1 C. (35%) Whipping Cream

Cookie crust

Crushed biscotti or Graham crackers

Prepare by melting 1/2 c butter and adding the crushed cookies. Spoon into glasses.

Grahams-10 cookies

Biscotti- 6 cookies

Directions

In a saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. It thickens up even more when cooled. Remove pot from heat & stir in butter, a few pats at a time, till incorporated. Stir in Limoncello till incorporated. If you want it perfectly smooth, strain . Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. Place crust in each of the 4 wine glass and let, in fridge, cool 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving a few dollops of plain whipped cream for garnish. Spoon mousse into 4 wine glasses, top with a touch of whipped cream.