We welcomed Chef Bob Burke from Pot au Feu in the Rhode Show Kitchen today. He made us a citron mousse.


  • 1-quart Heavy cream
  • 1 C Granulated sugar
  • 1 1/2 Lemons
  • 2 Limes
  • Fresh sliced strawberries, blackberries, raspberries and blueberries in a light sugar sauce.

Cooking instructions:

  1. This mousse is made in a stand mixer and served in martini glasses with a slice of lime.
  2. Whip the cream with the sugar until almost stiff, don’t over-whip!
  3. While the cream is whipping zest and juice all the citrus.
  4. Add to the whipped cream until incorporated.
  5. Pipe and serve in martini glasses with berries on top.
  6. Add a sprig of mint for garnish.

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