Name: Lemon Mousse Cornucopias
Yield: 4 servings
Ingredients: 20 ice cream sugar cones; 2 sheets refrigerated pie crust; 2 large eggs, beaten; 2 tablespoons coarse sugar; 2 envelopes unflavored gelatin; 1 cup lemon juice; 1/2 cup cold water; 2 teaspoons grated lemon zest; 2 packages (8 ounces each) cream cheese, softened; 2 cups confectioners' sugar; 2 cups heavy whipping cream; Fresh mint leaves and lemon peel strips, optional

Servings: 4 persons

20 ice cream sugar cones
2 sheets refrigerated pie crust
2 large eggs, beaten
2 tablespoons coarse sugar
2 envelopes unflavored gelatin
1 cup lemon juice
1/2 cup cold water
2 teaspoons grated lemon zest
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
2 cups heavy whipping cream
Fresh mint leaves and lemon peel strips, optional

1
Preheat oven to 25u00b0. Cover sugar cones with foil; lightly spray with cooking spray. Cut crust into 1-in.-wide strips; wrap strips around prepared cones, sealing seams. Brush with egg; sprinkle with coarse sugar.
2
Bake until golden brown, 10-12 minutes. Cool for 10 minutes before removing pastry from cones to a wire rack to cool completely.
3
Meanwhile, in a small saucepan, sprinkle gelatin over lemon juice and water; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved; stir in lemon zest.
4
In a large bowl, beat cream cheese and confectioners' sugar until smooth; add gelatin mixture. Refrigerate for at least 15 minutes or until thickened.
5
In a small bowl, beat cream until stiff peaks form; fold into lemon mixture. Pipe into pastry cones; garnish with mint leaves and lemon peel strips if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Mousse Cornucopias

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