contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.



Filtering by Category: pudding and custard

Cream Puffs

Patricia Reitz

Cream puffs are the perfect crowd-pleasing treat because absolutely everybody loves them. The pastry shells can be baked and frozen up to a month ahead of time, and the filling can be made and refrigerated a day or two ahead. When you’re ready to serve them, just whip up a batch of whipped cream, fold it into the pastry cream, and spoon or pipe it into the empty pastry shells. Finish with a quick sprinkling of confectioner’s sugar and get ready to be the hit of the party.


We'll start by making the pastry which is technically called pate a choux (sounds like pot-ah-shoo).

In a 4-quart nonstick saucepan, heat water, milk, butter, salt, and sugar until it boils.


While you're waiting for the mixture to boil, have the flour and eggs ready to go.


Okay, the milk mixture is just starting to boil - time to add the flour.

Add all the flour at once...


And stir vigorously until all the liquid is absorbed.

how to make cream puffs from scratch. cream puff recipe.

When all the liquid is absorbed, continue stirring constantly...

homemade pate a choux. homemade cream puff recipe.

Until a smooth paste forms and pulls away from the sides of the pan.  We're not quite there yet, but almost.

Just a few more moments and we're done.  Remove the pan from the heat and transfer the dough to the bowl of a stand mixer.

how to make homemade cream puffs.

Add the eggs, mixing one at a time, until no traces of raw egg remains. If you don’t have a stand mixer, you can stir the eggs in by hand - it’ll take some time, but you can do it.

Transfer the mixture to a large pastry bag fitted with a large star tip (like this one).  I like to use disposable bags (like these).  Using a star tip helps the pastry dough expand evenly in the oven.

I piped long skinny shapes for eclairs as well as round mounds for cream puffs, but didn’t get photos of the cream puff mounds - oops. You’ll figure it out though.


When the mounds are done baking, allow them to cool slightly, turn each puff upside down, poke a hole in the bottom with a paring knife or skewer, and allow excess steam to escape. Allow them to cool completely before cutting the pastry shells in half and proceeding with the recipe.

Note: if you plan to freeze the puffs for use later, flash freeze the cooled, uncut pastry shells for about an hour, then transfer to an airtight freezer-safe container for up to a month. Thaw overnight, in the refrigerator, inside the airtight container.

cream puff recipe

To assemble, cut the pastry shell puffs in half with a serrated knife and fill with a mixture made of 50% pastry cream and 50% sweetened whipped cream. You can spoon the mixture in, or you can use a pastry bag fitted with a pasty tip as shown.

how to make cream puffs from scratch. pastry puffs, pate a choux filled with creme patisserie, how to make cream puffs. cream puff recipe.

Once filled, sprinkle with a dusting of confectioner’s sugar and serve immediately. Enjoy!

Items I used to make this recipe:

Cream Puffs

makes about 20


Pastry Shells:

  • 1/2 cup water

  • 1/2 cup whole milk

  • 8 tablespoons unsalted butter

  • 1 teaspoon table salt

  • 2 teaspoons granulated sugar

  • 1 cup all purpose flour

  • 5 large eggs

  • confectioner's sugar for dusting

Filling (equal parts of each):


  1. Preheat oven to 450F and place rack in center position.

  2. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.

  3. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

  4. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes. 

  5. Add the eggs, one at a time, beating until each is fully incorporated.

  6. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used Ateco #826).

  7. Pipe the paste into 3-inch round by 1-inch tall mounds on a silpat lined sheet pan; dust with confectioner's sugar.

  8. Bake in 450F oven for 5 minutes, then reduce heat to 350F and continue baking for 25 to 30 minutes more.  

  9. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely.

  10. When completely cool, fill with a mixture of 1 part pastry cream and 1 part sweetened whipped cream.

Sous Vide Cheesecake in a Jar

Patricia Reitz

I've been having a blast playing with my new sous vide circulator.  This week I have a great cheesecake recipe to share, but instead of being baked in a springform pan, it's cooked in tiny jam jars that are submerged in a hot water bath.  How cool is that?  I've omitted the graham cracker crust that usually lines the bottom of a cheesecake, but you could certainly add a thin layer to the bottom of your jars... or sprinkle crushed graham crackers on top just before serving.  

Eating Keto?  My recipe can easily be made keto-friendly by replacing the sugar with an equal amount of granulated splenda (I do not like the flavor erythritol imparts in this recipe).  The keto stats for one serving are as follows:  4g carbs, 6g protein, 27g fat, 245g sodium, 280g calories.

DSC_2320 (3).JPG

For the cheesecake batter you'll need cream cheese, eggs, sugar (or splenda), and pure vanilla extract (use the good stuff!).  Make sure the cream cheese and eggs are room temperature so leave them out on the counter for several hours before using.


The amount of batter this recipe makes is small so I like to mix it in my small food processor (I love this thing).  Process until completely smooth, scraping the sides of the bowl as necessary.

DSC_2332 (2).JPG

Divvy the batter evenly among eight 4-ounce canning jars (these are the ones I used).  If you want to be super precise, you can weigh the amount of batter going into each jar (my favorite scale).  

It's not time to close the jars yet, we still have one more step to do...

Now for the best part, the super yummy topping!  To make the topping, whisk together sour cream, sugar (or granulated Splenda), and pure vanilla bean paste.  You can use vanilla extract if you don't have vanilla paste, but trust me, the paste is amazing and you'll love seeing all the vanilla specks when you open those jars (this is the vanilla paste I can't live without).


Can you see all those tiny vanilla bean seeds?  Heaven!  

I guess I didn't get a photo of the topping all whisked together, but it only takes about 20 seconds to do.

DSC_2343 (2).JPG

Evenly distribute the topping among the jars.


Close the jars "fingertip tight" like you would if you were canning/preserving.  If the lids are too loose, water will get in the jars; and if the lids are too tight, the jars could explode so here's an easy way to know what "fingertip tight" is - place screw band on the jar and turn just until you feel resistance, then turn the band one-quarter turn more. 

Place the jars in a heat-safe container large enough to hold all the jars and a sous vide circulator, and yes it's okay to stack the jars (I used an 8-quart stockpot in the photo above).  Also, place the cooking vessel on a heat-proof surface away from children or pets.  Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

DSC_2346 (2).JPG

Bathe the cheesecakes at 165F for 90 minutes.  I've seen a few recipes that call for cooking to 175F, but I think the finished texture is a bit softer and more pleasing if you cook them to 165F.  

DSC_2356 (2).JPG

After 90 minutes, carefully remove the jars from the hot water.  As the jars cool, you may hear that familiar popping sound as a vacuum forms under each lid - such a satisfying noise!  Once the jar lids have popped (and don't worry if they don't), remove the screw bands and allow them to dry (if you leave the screw bands on the jars, they may rust).  Allow the jars to sit on the counter for about an hour, then chill for at least 3 or 4 hours before serving (or up to 5 days).

DSC_2358 (2).JPG

Serve these little guys directly from the jar.  I use a JarKey to easily release the vacuum sealed lids - if you're gentle, I promise you'll be able to reuse the lids again and again.

I wrote a short post about the JarKey a number of years ago - here's a link if you're interested in seeing it.  

Note: reusing lids is not recommended when canning/preserving for long-term storage, but we're not doing that here so it's fine to reuse the lids. 

DSC_2409 (2).JPG

Aren't they cute?  And they're easy to store (stack them in the fridge), easy to serve (no messy cutting), and easy to transport (tuck one into your lunch bag).  They're great as is, or you can add a little fruit topping - my favorite is blueberry - I make a quick sauce by thawing 1 tablespoon of frozen blueberries in the microwave for 10-20 seconds until soft and mushy, then I allow them to cool and thicken for a minute or two - no sugar or thickeners needed. 

DSC_2382 (2).JPG


Items used to make this recipe:

Sous Vide Cheesecakes in a Jar

makes 8 servings


Cheesecake Layer:

  • 16 ounces cream cheese, room temperature

  • 2 large eggs, room temperature

  • 2/3 cup granulated sugar

  • 1 teaspoon pure vanilla extract

Creamy Topping:

  • 8 ounces sour cream

  • 1/4 granulated sugar

  • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)


  1. In the bowl of a food processor, combine cream cheese, eggs, 2/3 cup sugar, and pure vanilla extract until completely smooth, scraping down sides of bowl as needed. Alternatively, you can mix by hand, but be careful not to incoporate as little air as possible.

  2. Evenly distribute cheesecake batter among eight 4-ounce jam jars.

  3. In a small mixing bowl, whisk sour cream, 1/4 sugar, and vanilla bean paste; pour evenly over cheesecake mixture.

  4. Top jars with canning lids, followed by screw bands that are tightened "fingertip tight" (see notes below).

  5. Place jars in a heat-safe container large enough to hold all the jars and a sous vide circulator (it's ok to stack the jars) and place the container on a heat-proof surface away from children or pets.

  6. Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

  7. Cook the cheesecakes for 90 minutes at 165F, then remove from water and cool for 1 hour (remove screw bands to prevent the lids from rusting).

  8. Chill cheesecakes for at 3 or 4 hours before serving (or up to 5 days).


  • Recipe can be made Keto-friendly by replacing sugar with an equal amount of granulated splenda (may also substitute erythritol following manufacturer's suggested equivalent).

  • To tighten jars "fingertip tight" - place screw band on jar and turn just until you feel resistance, then turn band one-quarter turn more.

Green Tea Chia Seed Pudding

Patricia Reitz

Green Tea Chia Seed Pudding - ButterYum

Green Tea Chia Seed Pudding - ButterYum

I recently received me a big bag of Matcha (Japanese green tea powder) and I plan to make a lot of yummy things with it.  First on the list is this green tea chia seed pudding. If you've never made chia seed pudding before, it's really one of the easiest things you can make - just stir the ingredients together and let the chia seeds do their thing overnight in the fridge.  They'll "gel" as they absorb all that flavorful liquid.  Chia seeds are not only delicious, but they have a satisfying, almost chewy texture.  Oh, and did I mention how nutritious they are? High in fiber, protein, omega-3 fatty acids, and antioxidants.  Speaking of antioxidants, matcha is loaded with them too.  So it's nutritious, easy to make, and fun to eat - what more can you ask for?  

Five simple ingredients - that's all it takes.

Ooh, love that color!

Whisk, whisk, whisk.

Vanilla bean paste - sooooo good.

Sticky, sweet honey.

Nothing mixes beverages quite as well as this little gadget.


And now, the star of the show....  cha-cha-cha-CHIA.  

Clear ramekins really show off that lovely green color.

Dig in!

Items used for this recipe:

Green Tea Chia Seed Pudding

makes 4 servings

Printable Recipe



  1. Whisk together milk, matcha powder, vanilla bean paste, and honey until completely combined.

  2. Stir in chia seeds; continue to stir every 15 minutes for an hour, then cover and chill overnight.

Mexican Hot Chocolate Pudding

Patricia Reitz

Mexican Hot Chocolate Pudding - ButterYum

Mexican Hot Chocolate Pudding - ButterYum

I absolutely adore chocolate and cinnamon together so I tweaked a chocolate pudding recipe to mimic the flavor profile of Mexican hot chocolate.  Want some?  You know you do.  Sorry I can't share, but you can make your own.  Just measure out the ingredients and grab a heavy-bottomed saucepan, a whisk, and some dessert bowls - I'll help you along the way.  You won't believe how fast and easy the process is.

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

To start, just throw all the ingredients into a medium size heavy-bottom saucepan (chocolate and dairy are very sensitive to heat so using a heavy-bottomed pan will prevent these precious ingredient from scorching or burning)

Simmer over medium heat, stirring constantly, until the mixture thickens.

Simmer over medium heat, stirring constantly, until the mixture thickens.

Strain the pudding through a sieve to remove any lumps.

Strain the pudding through a sieve to remove any lumps.

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Quickly pour the pudding into dessert dishes and press plastic wrap directly on the pudding surface to prevent a skin from forming... unless that's your thing ;).

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Chill for a couple hours before serving.  I like to garnish with freshly whipped cream and ginger snaps.

Mexican Hot Chocolate Pudding

adapted froThe Essence of Chocolate (Scharffenberger)

serves 6

Printable Recipe


  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, chopped fine
  • 1 teaspoon pure vanilla extract


  1. In a heavy-bottomed sauce pan over medium heatcombine the cornstarch, sugar, cinnamon, and salt; add the milk and cook, whisking constantlyuntil the mixture thickens; about 15-20 minutes (I like to get in there with a flat silicone spatula every now and then to be sure nothing is sticking in the corners or on the bottom of the pan).  
  2. Remove pan from heat and stir in chopped chocolate and vanilla; stir until chocolate is melted and fully incorporated.  
  3. Strain through a sieve before spooning into individual ramekins to ensure a perfectly smooth texture.  
  4. Cover pudding with plastic wrap that is touching the surface of the pudding to prevent a skin from forming.  
  5. Chill for a couple hours.  Optional garnish - freshly whipped cream and ginger snaps.

Yellow Mango Mousse

Patricia Reitz

Yellow Mango Mousse - ButterYum

Yellow Mango Mousse - ButterYum

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo above)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  In the photo above, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits cost about $1 and are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Yellow Mango Mousse

Serves 6

Printable Recipe

2 ripe yellow mangoes, peeled and chopped

1 cup heavy cream, whipped

2 egg whites, whipped

In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  Carefully fold in whipped heavy cream; repeat with whipped egg whites.  Divide mousse evenly among 6 dessert dishes and chill.

Lemon Posset

Patricia Reitz

Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe


  • 2 cups (480g) heavy cream

  • 2/3 cup (133g) granulated sugar

  • juice of 2 lemons (60-75ml, or 4-5 tablespoons)

  • garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc


  1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.

  2. Remove from heat and stir in fresh lemon juice.

  3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.

  4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.

  5. Garnish just before serving.

Note: a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!

Coeur a la Creme - Redux

Patricia Reitz

Ooh-la-la! Coeur a la creme is an amazingly creamy and delicious dessert. Plan ahead, this French delicacy has to be made ahead.

The cast of characters - cream cheese, heavy cream, powdered sugar, vanilla extract, and vanilla bean seeds - Hello! What's not to love?  I can't think of a more perfect dessert for Valentine's Day.

You'll also need some cheesecloth and a coeur a la creme mold. Alternates for both listed further down, so keep reading.

This is a traditional French porcelain coeur a la creme mold. I'm not at all fond of the shape of this porcelain mold (too pointy and kinda weird).  So I decided to make my own.

I found this plastic candy dish at Wal-Mart for $1.50. I simply drilled holes in the bottom and voila, a coeur a la creme mold in a more pleasing puffy heart shape.

But hey, you don't need a heart-shaped mold to make this yummy dessert. You can use a mesh sieve.

The porcelain molds have little feet on the bottom. My homemade mold doesn't, so here I'm using a mixing bowl to suspend the mold and catch the liquid as it drains.

A bird's eye view of the set-up.

Before we begin mixing the ingredients together, let's line our mold with cheesecloth. No cheesecloth?  No problem - you can use coffee filters or paper towels instead.

Time to mix the ingredients. In the bowl of a stand mixer, place the softened cream cheese and sift the confectioner's sugar on top.

I always sift clumpy ingredients like powdered sugar and cocoa powder.

I know I sound like a broken record, but I LOVE my BeaterBlade attachment.  LOVE, LOVE, LOVE. If you own a stand mixer, you need to get one!  

Okay, combine the sugar and cream cheese and beat on high for 2 minutes.  Next we'll add the pure vanilla extract and vanilla bean seeds.

I love using vanilla beans - cut it down the middle with a sharp knife...

...and scrape out the seeds.  Easy!

Mmmm.  Look at all of that yummy flavor!

Don't throw that vanilla bean away - make vanilla sugar by submerging the pods in granulated sugar and store in an airtight container.  Keep adding bean pods and sugar and you'll always have a supply on hand to make cookies, desserts, beverages... really great stuff!

Back to our Creme - Beat in the vanilla extract and vanilla bean seeds. See all those yummy vanilla specks?

Add the heavy cream and replace the paddle with the whip attachment. Beat on high until stiff peaks form.

Pour the mixture into the prepared mold - it will shrink a bit as it drains.

Wrap the excess cheesecloth over the top and place the mold in a container to catch the liquid that will eventually seep out.

I ran into an unexpected problem when I placed my filled mold in the mixing bowl to drain. The mold was kind of top heavy and kept tilting sideways - I solved the problem by placing plastic wrap around the rim of the bowl which acted like a gasket and kept the plastic mold from tilting.

Dairy products are notorious for absorbing refrigerator odors (not that there are any in MY refrigerator), but you never know when one of the teens is going to put an open container of leftover Chinese take-out in there. So just to be on the safe side, I wrapped it well with plastic wrap.

Here we are after 24 hours. See how the creme has compressed a bit. You can't tell by looking at the photo, but the cheesecloth is completely saturated with liquid that drained out of the Creme.

And look at how much liquid collected in the bottom of the bowl.

Enough with that - time to unmold our glorious creation.

Place the Creme on a serving platter and lift the mold straight up so as not to mar its soft surface.

Carefully peel away the cheesecloth - I love the impression it leaves behind.

If I was serving this dessert on a white platter, I would probably have made a strawberry or raspberry sauce, but since I'm serving this one on a red platter, I thought chocolate sauce would be more appropriate. I made a simple sauce by combining 1 part dark chocolate with 2 parts heavy cream; stirring constantly over med heat until combined.  Cool before using.

I garnished with some wild black raspberries I had stashed in the freezer.  Voila!

Items used to make this recipe:

Coeur a la Creme

makes 4-6 servings

Printable Recipe


  • 6 ounces cream cheese, room temperature

  • 1/2 cup plus 2 tablespoons confectioner's sugar, sifted to remove lumps

  • 1 1/4 cups heavy cream, cold

  • 1 teaspoon pure vanilla extract

  • seeds from 1/2 of a vanilla bean


  1. In the bowl of a stand mixer, using the paddle attachment (or better yet, a BeaterBlade attachment), slowly combine the softened cream cheese and the confectioner's sugar until the risk of spewing powdered sugar all over your kitchen has passed.

  2. Increase speed to high and beat for 2 minutes.

  3. Turn the mixer off; add vanilla extract and vanilla seeds, combine on low.

  4. Add cream and continue to combine on low until incorporated (scrape sides of the bowl if needed).

  5. Turn mixer off and replace the paddle attachment with the whip attachment.

  6. Whip mixture on high until stiff peaks form.

  7. Pour mixture into a cheesecloth lined mold.

  8. Place mold in a bowl to catch the juices that drain.

  9. Cover well with plastic wrap and refrigerate overnight. unmold, garnish, and serve.

Chocolate Sauce

makes about 1 1/4 cups


  • 4 ounces bitter-sweet chocolate

  • 8 ounces heavy cream


  1. In a heavy bottomed pan over med heat, melt chocolate and cream together; stirring constantly. Cool before using.


  • Cream cheese will dry out quickly if exposed to the air, so be sure to keep it wrapped while coming to room temperature.

  • If you're pressed for time, you can quickly bring cream cheese to room temperature by placing it in a sturdy zip-top storage bag and knead it with your warm hands for a few minutes. It will soften up in no time flat.

adapted from Barefoot in Paris by Ina Garten

Arborio Rice Pudding

Patricia Reitz

Who needs a little comfort?  How about some creamy rice pudding?  How do you like yours, hot or cold?  With raisins or without?  Me, I like it cold without the raisins, but if you like it hot, so be it... you like raisins, no problem.  This recipe is easily adapted to suit your taste.  There are, however, a few things to keep in mind when making it.  Milk, rice, and sugar all burn easily, so be sure to use a good quality heavy-bottomed sauce pan - tri-ply, enameled cast iron.. something along those lines.  The next thing is to keep an eye on the mixture while it's cooking - stay in or near the kitchen and you should be good.

(arborio rice, left; long grain rice, right)

Lastly, I like to use Arborio rice.  You can use long grain rice if that's all you have, but Arborio is the same rice used to make risotto, and we all know how creamy risotto is, right?  That's because Arborio has a higher starch content than long grain rice, so naturally it makes a creamier rice pudding. 

Items used to make this recipe:

Arborio Rice Pudding

make four 1-cup servings

Printable Recipe


  • 1/2 cup Arborio rice

  • 4 cups milk (your choice)

  • 1/4 cup sugar

  • 1 tablespoon butter

  • 1/4 cup raisins (optional)

  • 1/2 to 1 teaspoon vanilla bean paste or vanilla extract (to taste)

  • 1 egg yolk (optional, but will add a bit of luxury to the finished texture)

  • Sprinkling of cinnamon (optional)


  1. In a medium heavy-bottomed sauce pan, place rice, milk, sugar, and butter; stir.

  2. Bring to a boil; stirring occasionally.

  3. Add raisins if using; reduce heat to a gentle bubble and stir frequently for 20-30 minutes until the rice is plump and creamy (see note below) - don't walk away during this step.

  4. Remove from heat and stir in vanilla and optional egg yolk if using.

  5. Serve immediately or transfer to a storage container and cover the surface with plastic wrap to prevent a skin from forming; chill completely.

  6. To speed the chilling process along, pour onto a large rimmed cookie sheet before covering with plastic and placing it in the fridge.

  7. Sprinkle with a little cinnamon before serving.


  • If you plan to serve the rice pudding hot, cook to desired serving consistency.

  • If you plan to serve it cold, it will firm up when chilled so stop cooking when the consistency is a bit looser than you want.

  • If you find your chilled rice pudding is too firm, stir in a little cream or half and half.

Quick Lemon Mousse

Patricia Reitz

Quick Lemon Mousse - the mere mention of it makes my mouth water. Wow is this good stuff! I first saw the recipe featured during a cooking segment with Lucinda Scala Quinn on Martha's show a couple of weeks ago. It also appears in the May 2010 issue of Everyday Food.

Not only is this recipe incredibly easy to make, but it's pretty flexible too - the directions say you can vary the amount of fresh lemon juice, as well as the amount of unflavored gelatin used, depending on how far in advance you'd like to prepare it. Additionally, I found the amount of sugar in the recipe is also adjustable.

I made my lemon mouse using farm fresh raw cream given to me by a friend - what a treat that was! I garnished the mousse with wild black raspberries and candied lemon slices .

If you love lemon, you'll really want to give this recipe a try!

Pasteurized vs. farm fresh raw cream

Pasteurized vs. farm fresh raw cream

Check out the difference between the store bought, ultra pasteurized cream on the left, and the farm fresh raw cream on the right. Sorry for the poor lighting - the photo was taken at night, but you can still see the amazing color difference. Not only is there a huge difference in color, if you look closely you can see the farm fresh raw cream is much creamier in texture.

Items used to make this recipe:

Quick Lemon Mousse

Makes 4 servings

Printable Recipe


  • 1/3 cup freshly squeezed lemon juice, strained

  • 1/4 cup cold water

  • 1 packet (or 2 1/4 teaspoons) unflavored powdered gelatin

  • 1/2 cup granulated sugar (or more if needed)

  • pinch fine salt

  • 1 cup cold heavy cream

  • fresh berries and candied lemon slices for garnish


  1. In a small bowl, combine lemon juice and water; sprinkle gelatin on top and let sit until softened, about 2 minutes.

  2. Fill a medium bowl with ice water; set aside until needed

  3. In a small saucepan, combine gelatin mixture, sugar, and salt over medium heat; stir until gelatin and sugar dissolve, about 4 minutes.

  4. Remove from heat and cool in ice bath; stirring occasionally until mixture reaches room temp, about 1 minute.

  5. In a large bowl, whip heavy cream until soft peaks form.

  6. Add cooled gelatin mixture and continue to whip until it thickens.

  7. Divide among dessert dishes and chill in the freezer for 10 minutes, or chill in the refrigerator for 30 minutes. Garnish and serve.

Note: This recipe can be made in advance by reducing the gelatin to 1 1/2 teaspoons; chill in the fridge for 1 1/2 hours. Truth be known, I sampled some leftover mousse made with the full amount of gelatin that had been refrigerated for several hours - it was a tad on the firm side, but still quite edible and delicious.

adapted from Everyday Food