MANDARIN MOUSSE
I have not tried this recipe. I got this recipe from The Good Carb Cookbook. A serving size is 3/4 cup.
Provided by internetnut
Categories Gelatin
Time 15m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
- Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
- When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
- When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
- Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
CHILLED MANDARIN AND LEMON MOUSSE
Light fluffy English dessert
Provided by Leighton curtis
Time 3h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the fruit in a bowl. Measure the fruit juice-it should be no more then 250ml. Pour the measured juice into a small saucepan and sprinkle with gelatin. Leave to soak for 5 minutes then heat gently without boiling until the gelatin has dissolved, leave to cool.
- Add the egg yolks and sugar to the fruit zest and whisk until the mixture is thick and creamy. With clean beaters, whisk the egg whites in a clean bowl until stiff and whip the cream in another bowl until it forms soft peaks.
- Gently whisk the gelatin mixture into the yolks, then fold in the cream and finally the egg whites. Spoon the mixture into glasses and chill for 3-4 hours until set. Decorate with whipped cream and lemon and mandarin zest. Then serve.
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
- Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
- Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
- Garnish with fresh berries and mint leaves.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
FRESH LEMON MOUSSE
Make and share this Fresh Lemon Mousse recipe from Food.com.
Provided by loof751
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Juice and grate the zest from the lemons.
- Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
- Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
- Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
- Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
- To serve, spoon the mousse into individual dessert bowls.
Nutrition Facts : Calories 171.7, Fat 9.4, SaturatedFat 5.3, Cholesterol 110.2, Sodium 87.6, Carbohydrate 19.4, Fiber 0.5, Sugar 17.3, Protein 3.6
LEMON MOUSSE
Use our Lemon Curd when making this fluffy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Place Lemon Curd in a medium bowl. In another medium bowl, using an electric mixer, beat chilled heavy cream with sugar until soft peaks form; add 1/3 of whipped cream to curd, and mix to combine. Add remaining whipped cream, and fold in gently with a rubber spatula. Spoon mousse into serving dishes. Serve immediately, with gingersnaps or other cookies, if desired, or cover and chill up to 2 days.
MANDARIN MOUSSE MOLD
Prep this Mandarin Mousse Mold in just 15 minutes! This mandarin mousse dish's layers create a pretty and refreshing mold for a salad or dessert.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 12 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
- Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
LEMON-LIME MOUSSE
For a light and refreshing dessert after any meal, try this tangy citrus treat. -Kathryn Anderson, Wallkill, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in citrus juices until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes longer. Stir in citrus zests., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream until soft peaks form. Fold into citrus mixture. Spoon into serving dishes. If desired, top with lime slices.
Nutrition Facts : Calories 257 calories, Fat 18g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 57mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
MANDARIN MOUSSE MOLD
A two-tiered salad of mandarin oranges and gelatin topped with creamy orange whipped topping for a deliciously refreshing chilled treat.
Provided by Allrecipes Member
Time 4h45m
Yield 12
Number Of Ingredients 5
Steps:
- Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
- Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm (should stick to finger and mound).
- Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping. Store leftover gelatin mold in refrigerator.
- Unmolding: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22 g, Fat 4.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.1 g, Sodium 58.6 mg, Sugar 21.7 g
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