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
LEMON MOUSSE CAKE WITH RASPBERRY SAUCE
We found the original recipe in the LCBO's mag, tweaked it a bit and man is it ever great! It is perfect for those lemon lovers and lemon cravings!
Provided by food girl II
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, and grease 6 custard cups.
- Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
- In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
- Fold in the egg whites into the yolk mixture until no white streaks remain.
- Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
- Leave to cool for 15 minutes before serving.
- For the sauce:.
- Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.
Nutrition Facts : Calories 279.7, Fat 7.3, SaturatedFat 3.9, Cholesterol 86.4, Sodium 168.2, Carbohydrate 49.8, Fiber 1.9, Sugar 33.1, Protein 5.4
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Delightful is the only word to describe smart spoonfuls of creamy, lemony mousse with sweet raspberry sauce
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Add boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
- Blend raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Make and share this Delightful Lemon Mousse With Raspberry Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- REFRIGERATE 4 hours or until firm.
- Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
LEMON MASCARPONE BRûLéE TARTS WITH RASPBERRY SAUCE
Steps:
- Make shells:
- Cut butter into 1/2-inch pieces. In a food processor combine flour, pecans, sugar, and salt and pulse until finely ground. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. Form dough into a flattened disk and chill, wrapped in plastic wrap, at least 1 hour and up to 1 day.
- Press dough (about 1/3 cup for each shell) onto bottoms and up sides of eight 4 1/2-inch fluted tart pans with removable rims. Prick bottoms of shells all over with a fork. Freeze shells 1 hour.
- Preheat oven to 350°F.
- Arrange shells in a shallow baking pan and bake in middle of oven 18 minutes, or until golden. Cool shells in pans on a rack. Shells may be made 1 day ahead and kept, covered, at room temperature.
- Make filling:
- In a heavy saucepan combine butter, 3/4 cup sugar, and lemon juice over moderately high heat, stirring occasionally until butter is melted. Bring mixture to a boil, stirring, and remove pan from heat. In a bowl whisk together whole eggs, yolks, and remaining 3/4 cup sugar until thick and pale. Add hot butter mixture in a stream, whisking constantly, and transfer to pan. Cook mixture over moderate heat, stirring constantly, until thick and just beginning to boil. Pour mixture through a fine sieve into a heatproof bowl and stir in zest. Cool lemon mixture completely, its surface covered with buttered wax paper, and chill at least 8 hours and up to 1 day.
- In another bowl with an electric mixer beat together mascarpone and cream until thick and smooth. Fold in 1 1/2 cups lemon mixture, reserving remainder for another use, until combined well.
- Divide filling among shells, smoothing tops. Chill tarts, loosely covered, at least 1 hour and up to 1 day.
- Make sauce:
- In a blender puree sauce ingredients and pour through a fine sieve into a bowl, pressing on solids.
- Sprinkle about 1 tablespoon superfine sugar evenly over each tart and caramelize with a blowtorch, moving flame evenly back and forth over sugar (not crust) until melted and caramelized, about 30 seconds. (Alternatively, caramelize sugar under a preheated broiler. If using broiler, cover crusts with pieces of foil to prevent burning.)
- Serve tarts with raspberry sauce.
LEMON CAKE WITH LEMON CREAM OR RASPBERRY SAUCE
From A. Lindsay Light Cooking. Baking it as I write!! You can replace the extra-thick yogurt by yogurt cheese. Delicious moist cake with a nice lemon flavour - Made holes on both sides of cake to make sure all the lemon syrup went in - was worried it would be too sour - but not at all!! The sauce with the yogurt is great too! For all lemon lovers - got to try this!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
- Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
- Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
- Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
- Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
Nutrition Facts : Calories 325.9, Fat 7.1, SaturatedFat 4, Cholesterol 42.7, Sodium 105.3, Carbohydrate 63.1, Fiber 3.1, Sugar 41.6, Protein 4.5
LEMON CAKE WITH RASPBERRY MOUSSE
Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
Provided by Allrecipes Member
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 37.3 g, Cholesterol 66.3 mg, Fat 16.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 6.9 g, Sodium 259.2 mg, Sugar 15.1 g
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Layer pureed raspberry sauce with fluffy, creamy lemon mousse for an easy and beautiful fruit dessert.
Provided by Allrecipes Member
Time 4h15m
Yield 10
Number Of Ingredients 7
Steps:
- Stir boiling water into gelatin and lemon zest in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
- Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 11.3 g, Fiber 0.8 g, Protein 8.8 g, Sodium 479 mg, Sugar 9.8 g
DELIGHTFUL LEMON MOUSSE
Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used.
Provided by Charlotte J
Categories Dessert
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
- Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
- Stir into gelatin until slightly thickened.
- Stir in whipped topping with wire whisk.
- Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
- Refrigerate 4 hours or until firm.
- Note: I reduced the amounts of liquid after problems with this recipe.
Nutrition Facts : Calories 74.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.6, Sodium 20.5, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 1.9
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