Lemon Mousse Food

QUICK LEMON MOUSSE

Steps:

• In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
• In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.

LEMON MOUSSE RECIPE

Steps:

• Grate the zest from the lemons (retain a small amount for decoration, if desired)
• Place the cream, lemon zest and sugar in a bowl
• Whisk until thick and still soft
• Extract the juice from both the lemons
• Stir in the juice of the lemons
• In a separate bowl, whisk the egg whites until stiff
• Fold the egg white into the cream mixture
• Divide the mixture in four bowls
• Decorate with lemon zest or dark chocolate shavings
• Place in the fridge to chill for several hours

LEMON MOUSSE

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.

IDA'S LEMON MOUSSE

Steps:

• Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes.
• In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set.

FRESH LEMON MOUSSE

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.

LEMON MOUSSE

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.

LEMON CHOCOLATE MOUSSE

Steps:

• For the lemon mousse: Separate the yolks from the whites. Place in a bowl the condensed milk and the yolks and mix well with a wire whisk.
• Place the gelatin sheets in a bowl along with the milk about four minutes. Melt in microwave about 15 seconds. Remove from microwave and dissolve the gelatin sheets in the milk with the help of a spoon.
• Add the lemon juice and the gelatin sheets dissolved in the milk to the condensed milk mixture and mix well. Whisk the egg whites with two tablespoons sugar until stiff. Add the egg whites to the previous mixture and fold gently with a spatula. Refrigerate for three hours.
• For the chocolate mousse: In a bowl melt in the microwave the chocolate broken into pieces and the margarine; set aside.
• Separate the yolks from the whites and beat the egg whites until soft peaks form. Set aside in the fridge.
• With an electric mixer, beat well the egg yolks with the sugar. Add the melted chocolate with the margarine and beat well. Then, add the egg whites and fold gently with the help of a spatula. Pour the chocolate mousse over the lemon mousse and refrigerate until solidify.

LEMON CURD MOUSSE CAKE

Steps:

• For curd:
• Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
• Press plastic wrap onto surface of curd and keep chilled.)
• For crust:
• Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
• For mousse:
• Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
• Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
• Arrange lemon slices between rosettes. Cut cake into wedges.

LEMON MOUSSE

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
• Spoon evenly into five dessert dishes; cover.
• Refrigerate at least 1 hour. Top each with about 1 Tbsp. of the remaining 1/3 cup whipped topping just before serving. Store leftovers in refrigerator.

LOW CARB LEMON MOUSSE RECIPE

Steps:

• Using an electric beater, whip the cream until thickened.
• Add in the cream cheese and stevia.
• Whip until fully incorporated and creamy.
• Grate over the lemon zest, using a microplane grater, and squeeze the lemon over a sieve to catch any pips.
• Whip in the lemon zest and juice until smooth.
• Taste the mousse and add more stevia, if needed.
• Place the lemon mousse to a serving bowl and move into the fridge for a few hours to thicken, then enjoy.

SIMPLE LEMON MOUSSE

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.

LEMON MOUSSE

Steps:

• Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. When the mixture has thickened, remove the bowl from the pan and whisk until cool.)
• Place 5 tablespoons of cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Remove from the heat and leave to cool slightly.
• In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.
• Whisk the egg whites in a separate bowl with an electric hand-held whisk until soft peaks form when the whisk is removed.
• Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for 1 hour, or until set.
• Sprinkle the almonds over the top of the mousse and serve in ramekins, dessert bowls or Martini glasses.

FAST LIGHT LEMON MOUSSE

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.

EASY LEMON MOUSSE

Steps:

• In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
• Gently fold in lemon curd and lemon zest until evenly incorporated.
• Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
• Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.

LEMON MOUSSE WITH FRESH BERRIES

Steps:

• Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
• Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
• Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
• Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

LEMON MOUSSE

Steps:

• Place Lemon Curd in a medium bowl. In another medium bowl, using an electric mixer, beat chilled heavy cream with sugar until soft peaks form; add 1/3 of whipped cream to curd, and mix to combine. Add remaining whipped cream, and fold in gently with a rubber spatula. Spoon mousse into serving dishes. Serve immediately, with gingersnaps or other cookies, if desired, or cover and chill up to 2 days.

LEMON MOUSSE WITH BERRIES

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.

EASY LEMON MOUSSE

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.

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.