FROZEN LEMON MOUSSE
This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 8-inch mousse
Number Of Ingredients 8
Steps:
- Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.
- Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.
- Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.
- Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.
- Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.
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.
LEMON CHEESECAKE MOUSSE
Creamy, thick, and tangy mousse. This mousse is a delight for special occasions and individual desserts. This can be made up to 2 days in advance of serving.
Provided by Maria Eldred
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
- Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
- Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
- Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
- Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 37.9 g, Cholesterol 109.1 mg, Fat 32.3 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 217.3 mg, Sugar 28.7 g
LEMON MOUSSE
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
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
FROZEN LEMON MOUSSE
If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day.
Provided by Diana Adcock
Categories Low Protein
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash lemons well and dry.
- Zest 4 lemons and set aside.
- Make a large ice water bath and set aside.
- Juice one lemon, set juice aside.
- Juice remaining lemons to get 1 cup lemon juice.
- In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
- Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
- Press lemon-egg mixture through a fine sieve into a small bowl.
- Place bowl in ice water bath.
- Stir every 10 minutes until lemon curd has cooled completely.
- Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
- Cool at least 2 hours in the fridge, up to 48 hours.
- Place 8 ring molds on rimmed baking sheet.
- Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
- Reserve 1/2 cup lemon curd.
- Fold remaining curd into whipped cream until well combined.
- Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
- -----.
- Candied Lemon Zest.
- reserved lemon zest.
- 2 cups white sugar.
- 1 cup water.
- In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
- Reduce heat to medium low and cook 15 additional minutes.
- Remove from heat, cover and let stand overnight at room temperature.
- ----.
- Drain candied lemon zest into a bowl.
- Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
- Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
- Set aside.
- With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
- To Serve:.
- Place frozen mousse in wide shallow bowls or plates.
- Let stand 4 to 5 minutes.
- Remove molds.
- Spoon lemon sauce evenly over and around each mousse.
- Top with creme fraiche.
- Garnish with candied lemon zest and candied violets.
Nutrition Facts : Calories 761.1, Fat 57.6, SaturatedFat 34.5, Cholesterol 409.7, Sodium 61.7, Carbohydrate 67.3, Fiber 6.3, Sugar 50.2, Protein 7.5
FROZEN LEMON MOUSSE
Make and share this Frozen Lemon Mousse recipe from Food.com.
Provided by Alia55
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
- Whisk over low heat just until creamy and slightly thickened.
- Cool.
- Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
- Fold into lemon mixture.
- Whip cream and fold in gently.
- Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
- Freeze until firm.
- To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.
Nutrition Facts : Calories 209.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 50.2, Carbohydrate 10.8, Fiber 0.1, Sugar 8.9, Protein 4
FROZEN LEMON MOUSSE
This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan.
Yield serves 8
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath in a large bowl. Juice 1 lemon; reserve the juice. Juice the additional lemons to yield 1 cup. Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
- Strain the curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from the ice bath. Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
- Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add the remaining lemon curd to the whipped cream. Fold gently until well combined.
- Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on a baking sheet lined with parchment. Divide the mousse among the molds, filling each with about 3/4 cup. Place in the freezer on the sheet until firm, at least 4 hours.
- Drain the candied lemon zest; reserve the syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds. Meanwhile, whisk the crème fraîche and remaining 2 tablespoons cream in a medium bowl until soft peaks form. Remove the molds, spoon lemon sauce around the mousse; top with crème fraîche. Garnish with candied zest; serve.
- Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place the julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
- Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat. When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.
FROZEN LEMON MOUSSES WITH STRAWBERRY MINT SAUCE
Categories Dairy Egg Dessert Frozen Dessert Strawberry Lemon Spring Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
- In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
- In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
- In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
- Assemble desserts:
- Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
- To Make Foil Molds for Mousses:
- Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.
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