This was a delicious dessert! Thank you for sharing. The mousse part was perfect. I followed the recipe as is, except the grocery store had green lemons, I only had 1/2 of one at home, plus I picked up another one. I didn't measure the lemon juice, just used the juice from 1-1/2 lemons, then added 4 drops of real lemon oil from a Health Food store. I didn't have a springform pan so I used two 9" pie pans, used a whole box of the vanilla wafers (probabaly around 75 and FYI I'd call these cookies if it didn't say wafers on the box) and added a bit more butter to the base to make two bases. There was enough filling and whip cream in this recipe to make into two pies, about 1" deep. I almost only gave it 4 stars because of two things: (I think these are just personal preferences) A) I didn't like the hard candy crunchy texture. I put the hard candies in the food processor, so the pieces were quite fine. Maybe that didn't help. (The candies were also hard to find, who would have known?) B) I served it frozen and before I froze it, it was a wonderful thick consistency. It was still delcious frozen, and would be amazing on a hot summer day, I might try it again but plan on serving in individual cups, omitting the crust and the hard candies, and just refrigerating.

Reviewed On: Apr. 16, 2012

Fantastic recipe, less intimidating in yield than others on this site. But the flavour was exactly what I was after!

Reviewed On: Apr. 9, 2012

I did use only 2 leeks, and they wasn't overpowering, so next time I'll try all 4. Also I used red wine because I didn't have sherry, and the flavour is amazing! Will definitely make again. The color was very brown, not sure why, just didn't look like the pics. Other than the changes listed above and vegetable broth instead of chicken broth.

Reviewed On: Apr. 9, 2012