Light As A Cloud Lemon Mousse Recipes

LIGHT AS A CLOUD LEMON MOUSSE

Steps:

• In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
• When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
• Chill in a large serving bowl or in individual glasses or bowls.
• Garnish with berried and sweetened whipped cream.

LEMON MOUSSE

Steps:

• Beat eggs and sugar until pale, about 5 minutes.
• Beat butter into sugar mixture in a thin stream.
• Add lemon juice.
• Pour into top of double-boiler.
• Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
• Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
• Beat cream until soft peaks form.
• Fold into chilled custard.
• Serve in stemmed glasses, garnished with mint.

EASY LEMON MOUSSE

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.

LIGHT LEMON MOUSSE

Steps:

• In a small saucepan, combine the sugar or Splenda and cornstarch.
• Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
• Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
• Stir in the lemon juice, zest and vanilla.
• Place the pan in a bowl of ice water and stir for 2 minutes to cool.
• Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
• Garnish with additional whipped topping if desired.

MOUSSE AU CITRON (LEMON MOUSSE)

Steps:

• Separate 4 eggs.
• In a 4-qt. saucepan, whisk together 4 yolks, and 1 cup sugar.
• Add salt and juice and zest; stir until smooth.
• Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.
• Pour through a fine strainer into a large bowl, and chill.
• Whisk egg whites and remaining sugar in a bowl until stiff peaks form.
• Add to curd.
• Fold gently until combined. Set aside.
• Whisk cream and vanilla in a bowl until stiff peaks form.
• Add to the curd mixture. Fold until combined.
• Spoon mousse into serving cups.
• Chill before serving.

LIGHT LEMON MOUSSE

Steps:

• In a 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 lemon juice, peel 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.