Hiya,

I'm looking for a great lemon mousse recipe to fill a cake... and I mean FILL. The plan is to only use one 9" round cake and have a good inch or two of mousse inside... if you've ever eaten the Olive Garden lemon crumb cake you might know what I'm after.

I'm open to any type of suggestions... I'm a bit at a loss... although I'm kind of liking the idea of maybe making it cheese (mascarpone?) based. The only kicker is that it cannot conatain gelatin... Birthday girl is a vege.

Any suggestions would be greatly appreciated... and I'm a first time poster... so be gentle.

I'm looking for a great lemon mousse recipe to fill a cake... and I mean FILL. The plan is to only use one 9" round cake and have a good inch or two of mousse inside.

Try Starbucks, Dunkin' Donuts, and your supermarkets. Chocolate, Lime, or Lemon Mousses are pretty rare around here so I don't think Santa Monica has lime or lemon mousses but chocolate is kind of popular so you have to grab them fast.

On Feb 11, 2:45*pm, Val T > wrote:
> Hiya,
>
> I'm looking for a great lemon mousse recipe to fill a cake... and I mean
> FILL. *The plan is to only use one 9" round cake and have a good inch or
> two of mousse inside... if you've ever eaten the Olive Garden lemon
> crumb cake you might know what I'm after. *
>
> I'm open to any type of suggestions... I'm a bit at a loss... although
> I'm kind of liking the idea of maybe making it cheese (mascarpone?)
> based. *The only kicker is that it cannot conatain gelatin... Birthday
> girl is a vege. *
>
> Any suggestions would be greatly appreciated... and I'm a first time
> poster... so be gentle.
>
> --
> Val T

Hi Val,
Not much action here, huh? How about making a nice lemon curd, and
then fold in whipped cream when cool...

On Tue, 22 Feb 2011 12:48:16 -0800 (PST), Merryb >
wrote:

> On Feb 11, 2:45*pm, Val T > wrote:
> > Hiya,
> >
> > I'm looking for a great lemon mousse recipe to fill a cake... and I mean
> > FILL. *The plan is to only use one 9" round cake and have a good inch or
> > two of mousse inside... if you've ever eaten the Olive Garden lemon
> > crumb cake you might know what I'm after. *
> >
> > I'm open to any type of suggestions... I'm a bit at a loss... although
> > I'm kind of liking the idea of maybe making it cheese (mascarpone?)
> > based. *The only kicker is that it cannot conatain gelatin... Birthday
> > girl is a vege. *
> >
> > Any suggestions would be greatly appreciated... and I'm a first time
> > poster... so be gentle.
> >
> > --
> > Val T
>
> Hi Val,
> Not much action here, huh? How about making a nice lemon curd, and
> then fold in whipped cream when cool...

I'd stop at the lemon curd, merryb... whipped cream seems too floppy.
OIC... just googled for copy cat recipes for that. They use cream
cheese too. Cream cheese will stiffen it up.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mar 2, 8:05*am, sf > wrote:
> On Tue, 22 Feb 2011 12:48:16 -0800 (PST), Merryb >
> wrote:
>
>
>
>
>
> > On Feb 11, 2:45 pm, Val T > wrote:
> > > Hiya,
>
> > > I'm looking for a great lemon mousse recipe to fill a cake... and I mean
> > > FILL. The plan is to only use one 9" round cake and have a good inch or
> > > two of mousse inside... if you've ever eaten the Olive Garden lemon
> > > crumb cake you might know what I'm after.
>
> > > I'm open to any type of suggestions... I'm a bit at a loss... although
> > > I'm kind of liking the idea of maybe making it cheese (mascarpone?)
> > > based. The only kicker is that it cannot conatain gelatin... Birthday
> > > girl is a vege.
>
> > > Any suggestions would be greatly appreciated... and I'm a first time
> > > poster... so be gentle.
>
> > > --
> > > Val T
>
> > Hi Val,
> > *Not much action here, huh? How about making a nice lemon curd, and
> > then fold in whipped cream when cool...
>
> I'd stop at the lemon curd, merryb... *whipped cream seems too floppy.
> OIC... just googled for copy cat recipes for that. *They use cream
> cheese too. *Cream cheese will stiffen it up.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.- Hide quoted text -
>
> - Show quoted text -

If the cream is whipped stiff enough, it is perfect for this. Plain
ol' lemon curd is way "floppier"...The cream cheese idea would work
also, but it would add another flavor to the finished product.

The plan is to only use one 9" round cake and have a good inch or two of mousse inside... if you've ever eaten the Olive Garden lemon crumb cake you might know what I'm after.

On Wed, 2 Mar 2011 13:44:43 -0800 (PST), Merryb >
wrote:

> On Mar 2, 8:05*am, sf > wrote:
> > On Tue, 22 Feb 2011 12:48:16 -0800 (PST), Merryb >
> > wrote:
> >
> >
> > > On Feb 11, 2:45 pm, Val T > wrote:
> > > > Hiya,
> >
> > > > I'm looking for a great lemon mousse recipe to fill a cake... and I mean
> > > > FILL. The plan is to only use one 9" round cake and have a good inch or
> > > > two of mousse inside... if you've ever eaten the Olive Garden lemon
> > > > crumb cake you might know what I'm after.
> >
> > > > I'm open to any type of suggestions... I'm a bit at a loss... although
> > > > I'm kind of liking the idea of maybe making it cheese (mascarpone?)
> > > > based. The only kicker is that it cannot conatain gelatin... Birthday
> > > > girl is a vege.
> >
> > > > Any suggestions would be greatly appreciated... and I'm a first time
> > > > poster... so be gentle.
> >
> > > > --
> > > > Val T
> >
> > > Hi Val,
> > > *Not much action here, huh? How about making a nice lemon curd, and
> > > then fold in whipped cream when cool...
> >
> > I'd stop at the lemon curd, merryb... *whipped cream seems too floppy.
> > OIC... just googled for copy cat recipes for that. *They use cream
> > cheese too. *Cream cheese will stiffen it up.
> >
>
> If the cream is whipped stiff enough, it is perfect for this. Plain
> ol' lemon curd is way "floppier"...The cream cheese idea would work
> also, but it would add another flavor to the finished product.

Right. Lemon curd is soft so it needs something to stiffen it up and
whipped cream won't do that well enough to hold up a layer of cake. I
haven't eaten that dessert at Olive Garden so I don't know what flavor
we're shooting for, but more than one copycat recipe called for cream
cheese and the pictures looked like the filling needed to have more
body than whipped cream would give it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 11, 5:45*pm, Val T > wrote:
> Hiya,
>
> I'm looking for a great lemon mousse recipe to fill a cake...

> if you've ever eaten the Olive Garden lemon
> crumb cake you might know what I'm after. *

> The only kicker is that it cannot conatain gelatin... Birthday
> girl is a vege. *

I'll bet you three filled layers that anything Olive Garden is NOT
vege, if that really is a word.

Use arrowroot or clear gel and thicken with an extra tablespoon. That
should do the trick.