Luscious Lemon And Orange Mousse Food

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.

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.

LUSCIOUS LEMON AND ORANGE MOUSSE

Steps:

• Soften gelatin in 2 tbsp cold water.
• Beat egg yolks, gradually adding 2 tbsp sugar until lemon colored.
• In top of a double boiler, heat eggs yolks, softened gelatin, fruit rind, and juice, stirring frequently until mixture has thickened slightly and gelatin has dissolved.
• Cool and fold in yogurt and ginger.
• Beat egg whites and salt until stiff moist peaks form.
• Gradually add remaining 2 tbsp sugar; beat until stiff and shiny.
• Fold into yolk mixture.
• Spoon into a 6 cup mold.
• Chill 6 hours or until firm.

MANDARIN ORANGE MOUSSE

Steps:

• Make Jell-O as directed on the package. Let sit for 10 minutes.
• Add pudding mix ( do not add any milk) to Jell-O and mix well with an electric mixer.
• Fold in cool whip and fruit.

LIGHT ORANGE MOUSSE

Steps:

• Beat together the whipped topping and condensed milk.
• Gradually add orange juice, while continuing to whip.
• Spoon into dessert dishes, cover and refrigerate until time to serve.
• When ready to serve, add dollop of whipped topping and sprinkle with zest.