Ingredients
1 14-ounce can sweetened condensed milk More from Better Homes and Gardens
1/2 cup plus 1 teaspoon fresh lemon juice, divided
1 teaspoon grated lemon peel
1 cup heavy or whipping cream
1/2 cup coarse vanilla wafer crumbs
1/3 cup shelled pistachios, chopped
1/4 cup honey
Raspberries, for garnish
Preparation
Freeze:4 to 24 hoursPrep:15 minutes
1 Line a 15-1/2x10-1/2-inch jelly-roll pan with plastic wrap. Stir condensed milk, 1/2 cup of the lemon juice, and the lemon peel in a medium bowl until smooth. Beat cream in a large mixer bowl until stiff. Fold cream into lemon mixture. Spread mousse evenly in prepared jelly-roll pan. Sprinkle evenly with crumbs and pistachios, pressing gently into mousse. Cover and freeze until firm, 2 hours.
2 Uncover mousse and let stand at room temperature just until pliable, 5 to 7 minutes. Using plastic wrap as a guide, roll tightly from long side. Cover and freeze 2 hours or overnight.
3 Microwave honey in microwave proof cup on High 40 seconds. Stir in remaining 1 teaspoon lemon juice. To serve, unwrap roulade and cut into 1/2-inch slices. Arrange 3 slices on each dessert plate. Drizzle with honey mixture and garnish with raspberries, if desired.
