Lemon Sour Cream Mousse Food

LEMON-SOUR CREAM MOUSSE

Steps:

• Pour the sugar into a medium bowl.
• Using your fingers work the zest into the sugar,.
• Pour the ice water into separate bowl and sprinkle the gelatin over the top.
• When the gelatin has soaked through, microwave on low for 1 minute. (Don't let the mixture boil or it won't be usable).
• Beat the egg whites with the salt in a large bowl until stiff but not dry.
• Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
• Beat In the gelatin and the lemon juice until well blended.
• Cover and refrigerate until set about 10 minutes.
• Lightly oil a 2 quart mold or 8 individual molds.
• Beat the cream cheese and sour cream until light and fluffy.
• Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
• Pour the mousse into the mold(s).
• Cover with plastic wrap and refrigerate at least 2 hours,.
• Serve cold, garnished with mint and berries.

SOUR CREAM MOUSSE

Steps:

• Beat sour cream, sugar, rum and vanilla utnil thick and frothy.
• Soften gelatin in the 1/4 cup cold water about 5 minutes, then set over hot water until completely dissolved.
• Beat quickly into sour cream mixture, wich should be almost room temperature now.
• When gealtin is throughly beaten into cream, fold whipped cream under.
• Pour into glass dishes and chill until set.
• Serve with fresh fruit.