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 MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 610.1, Fat 48.8, SaturatedFat 29.3, Cholesterol 325.6, Sodium 197.8, Carbohydrate 39.5, Fiber 0.3, Sugar 34.7, Protein 7.2
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.
LEMON MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by GAM-20
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir together eggs, sugar and lemon juice in a medium saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes.
- Raise heat, continue to cook, continue stirring, about 5 more minutes.
- Strain through a sieve.
- Cover and refrigerate, 45 minutes.
- Whisk heavy cream until soft peaks form.
- Fold cream into lemon mixture.
- Cover and refrigerate (30 minutes, up to 2 days).
Nutrition Facts : Calories 418, Fat 27, SaturatedFat 15.2, Cholesterol 293, Sodium 93, Carbohydrate 38.9, Fiber 0.2, Sugar 34.8, Protein 7.7
LEMON MOUSSE
WW points = 0 for 1/2 cup serving. This is very good, very fluffy, and very light. It is not hard to make and most of the time things are on hand. Someone sent this to my daughter by e-mail and she sent it to me. We have both made it several times. It is just plain good.
Provided by Mimi in Maine
Categories Gelatin
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in hot water and then add the lemon juice and 7-Up.
- Refrigerate mixture till firm.
- Beat at high speed with hand mixer for 5 minutes.
- Fold in the whipped topping.
- Place in jello mld and refrigerate till ready to serve.
- NOTE: You may use other flavors of jello but make the soda and juice that you add go along with the jello.
Nutrition Facts : Calories 54.6, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.5, Sodium 38.5, Carbohydrate 10.3, Fiber 0.2, Sugar 7, Protein 1.1
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.
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
LEMON MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by Lalaloob
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Grate rind and juice lemons.
- Beat egg yolks with sugar until mixture is light colored and forms a ribbon when dropped from a spoon.
- Soften gelatin in 1/4 cup cold water.
- Place in double boiler.
- In a large bowl, combine corn starch with 1/3 of the lemon juice, rinds and gelatin mixture. Stir well.
- Add to beaten egg mixture. Turn mixture into a double boiler and cook over hot water until mixture thickens, stirring constantly.
- Add half of the Grand Marnier and cook one minute longer. Do not allow to boil. Chill mixture until it begins to set.
- Whip cream with remaining Grand Marnier and sugar. Beat whites until stiff, but not dry.
- Fold cream and egg whites into lemon mixture and spoon into a souffle dish. Garnish with almonds. Refrigerate.
Nutrition Facts : Calories 392.1, Fat 19.1, SaturatedFat 11.1, Cholesterol 166.9, Sodium 73.8, Carbohydrate 46.6, Fiber 1.9, Sugar 40.6, Protein 13.5
LEMON MOUSSE WITH RASPBERRY SAUCE
This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.
Provided by Leslie in Texas
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
- Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
- Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
- Remove from heat and whisk in butter.
- Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
- Whip cream in medium bowl to soft peaks.
- Fold cream into lemon mixture just until combined.
- Spoon mousse into individual serving glasses.
- Cover and refrigerate until set, about 2 hours.
- (Can be prepared one day ahead.).
- Coarsely mash berries in small bowl using fork.
- Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
- Cover and refrigerate 1 hour to release juices.
- (Can be prepared one day ahead.).
- Spoon sauce over centers of mousse, garnish with mint sprigs and serve.
Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8
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