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
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
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.
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.
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.
FRESH LEMON MOUSSE
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
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
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.
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 WITH BERRIES
A light and lovely mousse flavored with lemon is topped with fresh berries and an optional mint garnish. Serve it in tall stemmed glasses for an elegant finish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 31.5 g, Cholesterol 132.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 18.6 g, Sodium 150.8 mg, Sugar 1.4 g
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
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