Fresh Lemon Mousse Recipe 465 Food

FRESH LEMON MOUSSE

Fresh Lemon Mousse image

Make and share this Fresh Lemon Mousse recipe from Food.com.

Provided by loof751

Categories Dessert

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 egg yolks
1/2 cup sugar
2 lemons
3 egg whites
1/8 teaspoon salt
1/2 cup whipping cream

Steps:

Juice and grate the zest from the lemons.
Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
To serve, spoon the mousse into individual dessert bowls.

Nutrition Facts : Calories 171.7, Fat 9.4, SaturatedFat 5.3, Cholesterol 110.2, Sodium 87.6, Carbohydrate 19.4, Fiber 0.5, Sugar 17.3, Protein 3.6

FRESH LEMON MOUSSE

Fresh Lemon Mousse image

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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.

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