Frozen Citron Mousse

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 egg yolks
  • 1 cup sugar
  • teaspoon salt
  • 1 cup milk
  • 1 cup light cream
  • ¾ cup chopped citron
  • cup cognac
  • ½ teaspoon vanilla extract
  • 2 cups heavy cream, whipped


    1. Beat the egg yolks, sugar and salt together.

    2. Scald the milk and the light cream and gradually pour into the beaten egg yolks while stirring vigorously. Return to the pan and heat, stirring, over medium heat until the mixture coats the back of the spoon. Do not allow to boil. Cool, then chill the custard.

    3. Soak the citron in the cognac.

    4. When the custard is cold, stir in the vanilla and any cognac not absorbed by the citron. Reserve the citron.

    5. Fold the whipped cream into the custard. Pour the mixture into icecube trays. Freeze until frozen around the outside but still mushy in the middle. Scrape into a bowl. Beat to blend and stir in the citron.

    6. Pour the mixture into a one-quart soufflé dish or other straight-sided dish which has had a collar of wax paper tied around the outside to extend two to three inches above the rim. Freeze until firm. Remove collar before serving.