8 sprigs fresh mint, for garnish Lemon curd, for garnish, optional Raspberry sauce, for garnish, optional Chocolate straws, for garnish, optional
Directions
Step 1: Place eight 2 1/2-inch diameter-by-3-inch-tall pastry ring molds on a parchment paper lined baking sheet; set aside.
Step 2: In the bowl of a stand mixer fitted with a whisk attachment on medium high speed, whip 1 pound mascarpone cheese, 1/2 cup sugar, 2 tablespoons Limoncello liqueur and the zest of one lemon until creamy, about 10 minutes. Add 1 cup heavy cream and whip until soft peaks form, about 3 to 4 minutes.
Step 3: Using a pastry bag or spoon, divide mousse mixture between ring molds and freeze several hours or until firm.
A gorgeous roasted leg of lamb is sure to impress your family and friends at the dinner table this Easter. Stuffed with goat cheese, sun-dried tomatoes and basil pesto, this roast lamb is the centerpiece of a truly delectable meal.
Marinated and grilled leg of lamb makes the perfect Easter entree. It can be prepared the day ahead, then needs little attention while it grills (or roasts) and you attend to the side dishes.
Seeds from 2 large pomegranates
Directions
For the crust:
Step 1: Preheat oven to 350 F. Butter the bottom and sides of a 9-inch springform pan.
Step 2: In a bowl, stir together 8 1/2 ounces lemon wafer crumbs and 10 tablespoons melted and cooled butter.
Step 3: Pat the wafer/butter mixture onto the bottom and sides of the springform pan (about 1 1/2-inches up the sides).
Step 4: Place the pan on a shallow baking pan and bake until golden, about 7 to 10 minutes. Leave the oven on.
For the filling:
Step 1: While the crust is cooling, make the filling. In a large bowl with an electric mixer, beat 20 ounces softened cream cheese, 8 ounces room temperature mascarpone cheese and 3/4 cup sugar until fluffy.