Our Easter dessert menu this year included individual servings of
gluten~free
Lemon Curd Mousse.
The glasses are filled with a layer of lemon curd on the bottom followed by lemon poppy seed mousse and then a dollop of whipped cream topped with a fresh raspberry and a mint leaf.
They were delicious!
I also couldn't resist making a batch of sweet little frosted
Lemon Coconut Ball cookies.
YUM!
Happy Saturday!
These were two very Easter-appropriate additions to your menu. Both passed the taste test with flying colors. :-)
ReplyDeleteI am so glad you got to try them :)
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