LEMON WHITE CHOCOLATE MOUSSE
Saw this being made on the Food Network. Thought I would try it . You are going to love this- if you like lemon and chocolate it has just the right amount of tangy and sweet to make this a great dessert and the strawberries make it just that much more elegant!
Provided by Pat Duran
Categories Puddings
Time 15m
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks, sugar, lemon juice, lemon zest and salt in a medium bowl and mix together well. Over a pot of simmering water, whisk the mixture until it is very thick, about 6 minutes. Cool the lemon mixture.
- 2. Combine 1/4 cup of cream and the white chocolate in a mixing bowl over simmering water. Stir mixture until melted and smooth. Cool this white chocolate mixture to room temperature.
- 3. Beat the remaining cream until firm peaks form. Divide the whipped cram between the two mousse bases, folding in 1 cup at a time. In six parfait glasses, layer with lemon mousse in each top with 2 Tablespoons strawberries. Then layer the white chocolate mousse over berries. Repeat layering 2 more times.
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES
Steps:
- Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
- Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
- Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
- Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Published in Bon Appetit 2009. http://www.bonappetit.com/magazine/2009/04/lemon_and_white_chocolate_mousse_parfaits_with_strawberries Prep time is a guess.
Provided by Queen Dana
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. *****DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
Nutrition Facts : Calories 208.1, Fat 9.8, SaturatedFat 5.2, Cholesterol 143, Sodium 39.6, Carbohydrate 28.8, Fiber 2, Sugar 24.5, Protein 3.2
LEMON AND WHITE CHOCOLATE MOUSSE
See how easy it is to make Lemon and White Chocolate Mousse! Grab some lemons and a Swiss white chocolate bar to create the decadent Lemon and White Chocolate Mousse of your dreams.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over lemon juice in small microwaveable bowl; let stand 5 min. to soften. Meanwhile, microwave chocolate in microwaveable bowl on HIGH 45 sec. Stir until chocolate is completely melted; set aside. Microwave gelatine 1 min.; stir until completely dissolved. Set aside.
- Beat cream in small bowl with mixer on high speed until stiff peaks form; set aside. Beat Neufchatel in large bowl with mixer until creamy. Add sugar and lemon zest; mix well. Blend in gelatine and chocolate. Gently stir in whipped cream. Pour into 12 dessert dishes.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 330, Fat 27 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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TWO INGREDIENT WHITE CHOCOLATE MOUSSE
From iambaker.net
5/5 (7)Total Time 1 hr 10 minsCategory DessertCalories 580 per serving
- In a microwave-safe bowl, heat 1/2 cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the white chocolate chips to the cream and stir until the chips have melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.
- Slowly fold in half the whipped cream into the white chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
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- Fold the Lemon/Cream mixture into the bowl with the melted White Chocolate – when well combined, fold in the Egg White mixture
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- Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
- Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
- Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
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