When left to my own devices, I default to my perfect 1 person dinner plan: I put a ½ cup of dry beans in a bowl of water to soak til suppertime. I truly adore beans and legumes more than most other foods. I do a quick peek to see if I have a bottle of sparkling wine chilling, all the better if it’s pink. I desperately try to make up my mind between corn bread or corn muffins as a side dish. My mind then drifts to dessert, because I know that after my solo dinner and a glass or two of bubbly, I’m going to crave something frozen for dessert. This frozen lemony mousse is exactly the type of thing I like to make for myself while the beans simmer away. While this may be dessert for two, I often eat this entire dessert myself, spaced out over 2 days of course. On the days when I don’t mind a mess in the kitchen, I take the time to make the silky white chocolate sauce. If I’m not up for the extra dishes, I simply add another tablespoon or two of sugar to the whipped cream before folding it into the lemon curd. Easy peasy.
If you made my lemon meringue pie, this recipe is simply the lemon curd from that recipe (with a pinch of lemon zest tossed in) folded into some freshly whipped cream. The warm white chocolate sauce is gilding the lily, which we should do for ourselves more often than we do. If you’ve never had a frozen mousse, think of it as the closest thing to ice cream that can be made without a machine. It doesn’t have the airiness that an ice cream machine provides, but it has the same scoopable texture.
