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.
MOUSSE AU CITRON (LEMON MOUSSE)
Make and share this Mousse Au Citron (Lemon Mousse) recipe from Food.com.
Provided by HeidiRenee
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Separate 4 eggs.
- In a 4-qt. saucepan, whisk together 4 yolks, and 1 cup sugar.
- Add salt and juice and zest; stir until smooth.
- Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.
- Pour through a fine strainer into a large bowl, and chill.
- Whisk egg whites and remaining sugar in a bowl until stiff peaks form.
- Add to curd.
- Fold gently until combined. Set aside.
- Whisk cream and vanilla in a bowl until stiff peaks form.
- Add to the curd mixture. Fold until combined.
- Spoon mousse into serving cups.
- Chill before serving.
Nutrition Facts : Calories 152.5, Fat 7.9, SaturatedFat 4.2, Cholesterol 113.4, Sodium 96.1, Carbohydrate 17.6, Fiber 0.4, Sugar 16.1, Protein 3.6
SUPER EASY LEMON MOUSSE
This surprised me. I ate it at a friend's barbecue and asked for the recipe. When she told me, I was stunned. This is not too sweet and very easy to put together. Cooking time is chilling time.
Provided by Chef Meela
Categories Dessert
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Dump pie filling into a large bowl.
- Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
- Whip with electric mixer until fluffy.
- Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
Nutrition Facts : Calories 247.5, Fat 26.4, SaturatedFat 16.4, Cholesterol 97.8, Sodium 27.2, Carbohydrate 2, Sugar 0.1, Protein 1.5
LEMON MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 610.1, Fat 48.8, SaturatedFat 29.3, Cholesterol 325.6, Sodium 197.8, Carbohydrate 39.5, Fiber 0.3, Sugar 34.7, Protein 7.2
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
LIGHT LEMON MOUSSE
Make and share this Light Lemon Mousse recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a 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 lemon juice, peel 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.
Nutrition Facts : Calories 150.2, Fat 2.1, SaturatedFat 1.8, Cholesterol 1.8, Sodium 55.1, Carbohydrate 29.9, Fiber 0.1, Sugar 18.9, Protein 3.5
NORWEGIAN LEMON MOUSSE
Posted for ZWT6. Adapted from norway-hei.com This is a traditional Norwegian Christmas dessert, a little lighter than others I've seen posted because it uses half and half instead of whipping cream. Total prep time does not include the time needed for the mousse to set.
Provided by noway
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together gelatin, sugar and salt in top part of double boiler.
- Beat egg yolks until thick and lemon colored.
- Add milk and half-and-half.
- Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes.
- Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold.
- Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over.
- The mousse should now come loose and sit nicely on your serving plate.
- Make a design with whipped cream on and around the dessert.
- Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel).
Nutrition Facts : Calories 222.1, Fat 12.7, SaturatedFat 7.2, Cholesterol 158.6, Sodium 147.3, Carbohydrate 22.5, Fiber 0.1, Sugar 17.1, Protein 5.7
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