Creamy Citrus Mousse Recipes

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CITRUS MOUSSE FILLING



Citrus Mousse Filling image

This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes about 5 1/2 cups

Number Of Ingredients 9

1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce package)
1 1/4 cups granulated sugar
1 tablespoon finely grated lime zest (from 2 limes), plus 1/4 cup fresh juice
7 large egg yolks, plus 2 whites
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
  • Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
  • 3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 8 servings

Number Of Ingredients 6

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
Store bought butter cookies or shortbread rounds

Steps:

  • In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

CITRUS MOUSSE



Citrus Mousse image

This is fast and elegant--everyone always thinks it must be a complicated recipe but it's shamefully simple. I don't know why, but I always confess after serving it that it only took a few minutes to make. Either pour it into one bowl or individual serving dishes, and garnish with fresh fruit, such as strawberries or mandarin slices. Try it with pineapple or lime juice in place of the grapefruit, if you like!

Provided by CJASHEEHAN

Categories     Desserts     Mousse Recipes

Time 15m

Yield 8

Number Of Ingredients 5

2 (12 ounce) containers frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
½ cup grapefruit juice
1 (15 ounce) can mandarin oranges, drained

Steps:

  • In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
  • Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.7 g, Sodium 65.2 mg, Sugar 41 g

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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.

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING



Citrus Mousse Cake with Buttercream Frosting image

This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h15m

Number Of Ingredients 12

2 1/2 sticks unsalted butter, room temperature, plus more for pans
3 3/4 cups unbleached all-purpose flour, plus more for pans
3 1/4 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons kosher salt
2 1/2 cups sugar
2 teaspoons finely grated lemon zest, plus 1/4 cup fresh juice
5 large eggs, room temperature
1 1/2 cups buttermilk, room temperature
Citrus Mousse Filling
4 cups Italian Meringue Buttercream
Edible flowers, meringues, confetti candies, and candy pearls, for decorating (optional)

Steps:

  • Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
  • Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
  • Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
  • Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.

LEMON MOUSSE



Lemon mousse image

Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 4

300g or 312g jar good-quality lemon curd (we used Tiptree)
zest 1 lemon
300ml pot whipping or double cream
25g lemon shortbread or crunchy lemon flavoured biscuits, plus extra to serve, if you like

Steps:

  • Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
  • Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium

SIMPLE LEMON MOUSSE



Simple Lemon Mousse image

This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices, optional

Steps:

  • In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

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