LEMON MOUSSE
Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk
Provided by Shoshana Ohriner
Categories Desserts
Time 15m
Yield 6 Servings
Number Of Ingredients 4
Steps:
- Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals, whisking between each one, until the curd thickens slightly and coats the back of a spoon. Pour the curd through the strainer into the medium bowl and use a spatula to force as much of the curd through the strainer as possible. Let curd cool to room temperature. Place the egg whites and the remaining 3/4 cup sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold. (It can also be frozen and eaten like ice cream) *the egg whites are not cooked in this recipe. If that is a concern use pasteurized egg whites instead and use the leftover unpasteurized ones for a recipe where they are cooked.
Nutrition Facts :
LEMON MOUSSE RECIPE
Easy to make, yet impressive dessert. Fabulous for a summer supper or dinner party
Provided by Penny
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- Grate the zest from the lemons (retain a small amount for decoration, if desired)
- Place the cream, lemon zest and sugar in a bowl
- Whisk until thick and still soft
- Extract the juice from both the lemons
- Stir in the juice of the lemons
- In a separate bowl, whisk the egg whites until stiff
- Fold the egg white into the cream mixture
- Divide the mixture in four bowls
- Decorate with lemon zest or dark chocolate shavings
- Place in the fridge to chill for several hours
Nutrition Facts : Calories 330 kcal, ServingSize 1 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.
ICED LEMON MOUSSE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 cups
Number Of Ingredients 7
Steps:
- Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over prepared ice-water bath until chilled and syrupy.
- Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture and whisk just until incorporated.
- In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream until thick; fold into lemon-egg white mixture.
- Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before serving.
ICED LEMON MOUSSE
Iced Lemon Mousse provides lemon lovers with an alternative to traditional favorites such as lemon meringue pie, lemon drops or lemon bars. Ideal for any occasion that calls for something sweet and cold that's delightfully light and fresh.
Provided by Joss D
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Cool the evaporated milk in the refrigerator for about 2 hours (or half an hour in the freezer).
- Using an electric whisk, whisk together the evaporated milk with the lemon juice and sugar. You have to do this for about 15 minutes, or until it has grown almost doubling in size and gets creamy. Add the lemon zest.
- Crush the sweet biscuits.
- Place the crushed biscuits in the bottom of the serving glasses or mini jars.
- Pour the mix over the biscuits and freeze them until it's time to serve.
- Serve with lemon slices.
Nutrition Facts : Calories 191 kcal, Carbohydrate 37 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 212 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
FAST LIGHT LEMON MOUSSE
This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.
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
EASY LEMON MOUSSE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 8 servings
Number Of Ingredients 6
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.
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.
LEMON CHARLOTTE MOUSSE
The kids think this is their own special dessert, they don't realize how much the adults like it too!! It really makes a beautiful presentation. originally from the jello people.
Provided by Derf2440
Categories Dessert
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
- Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
- Dissolve jelly powder in boiling water.
- Add ice cubes, stirring until slightly thickened.
- Add jelly slowly to cream cheese mixture while beating on low speed.
- Increase speed and beat just until well blended.
- Fold in topping.
- Pour into prepared pan, arrange raspberries on top and chill.
- Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
- Immediately spoon over cake.
- Chill at least 4 hours.
DELIGHTFUL LEMON MOUSSE
Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used.
Provided by Charlotte J
Categories Dessert
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
- Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
- Stir into gelatin until slightly thickened.
- Stir in whipped topping with wire whisk.
- Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
- Refrigerate 4 hours or until firm.
- Note: I reduced the amounts of liquid after problems with this recipe.
Nutrition Facts : Calories 74.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.6, Sodium 20.5, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 1.9
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