Lemon Cream Mousse With Champagne Zitronenschaumcreme Recipes
LEMON CURD MOUSSE
Steps:
- With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
LEMON CREAM MOUSSE WITH CHAMPAGNE (ZITRONENSCHAUMCREME)
A tasty lemon dessert served with raspberries. Found on Tasty German Recipes dot com. cooktime is chill time. **For those unable to locate gelatin sheets (or leaves), this is one conversion I found that may help to use powdered gelatin. "6 sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine (a 10g sachet). This is enough to soft-set 480ml/16fl.oz. of liquid." That leads me to think this recipe would use 1.5 tsp of powdered gelatin? I haven't tried it yet..but may look for the sheets to try it. :) I know Amazon has them, but do think I can find them more locally. I just LOVE anything lemon..and champagne to boot? YAY!
Provided by Mommy Diva
Categories Dessert
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatine in cold water. Separate the eggs.
- Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
- Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
- Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
- Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
- Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
- Just before serving, pop some raspberries on the top as a garnish.
- Use fruits such as strawberries, blackberries and redcurrants.
Nutrition Facts : Calories 293.2, Fat 13.3, SaturatedFat 7, Cholesterol 191.9, Sodium 64.3, Carbohydrate 36.2, Fiber 3.1, Sugar 30.4, Protein 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.
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
EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM
Just over a minute in the blender and chill. How easy can you get? this is perfect for summer when you don't want to be cooking much or any time you want something simple and yummy.
Provided by Annacia
Categories Dessert
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chocolate in blender.
- Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
- Pour over chocolate.
- Cover tightly; blend 5 seconds.
- Add egg whites.
- Cover tightly; blend on high 1 minute.
- Pour into 4 small bowls.
- Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
- Spoon over mousse; serve.
Nutrition Facts : Calories 283.7, Fat 24.6, SaturatedFat 15.2, Cholesterol 27.1, Sodium 58, Carbohydrate 20.2, Fiber 5.5, Sugar 10, Protein 7.4
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