Norwegian Lemon Mousse Food

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.

LIGHT LEMON MOUSSE

Steps:

• In a small saucepan, combine the sugar or Splenda and cornstarch.
• Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
• Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
• Stir in the lemon juice, zest and vanilla.
• Place the pan in a bowl of ice water and stir for 2 minutes to cool.
• Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
• Garnish with additional whipped topping if desired.

LIGHT LEMON MOUSSE

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.

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.

NORWEGIAN LEMON MOUSSE

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).

EASY LEMON MOUSSE

Steps:

• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
• Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
• Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
• Garnish with fresh berries and mint leaves.

NORWEGIAN LEMON BUTTER SAUCE

Steps:

• Combine garlic, lemon juice, salt, and pepper in blender until smooth.
• Add melted butter and blend. Pour mixture into sauce pan, add capers and parsley.
• Heat and serve. For convenience, this can be made ahead of time and kept in the refrigerator.

VAFLER MED SITRONSMAK - NORWAY - LEMON WAFFLES

Steps:

• Beat eggs and sugar until thick and fluffy, about 10 minutes.
• Alternately fold in the flour, which has been sifted with lemon peel, and sour cream.
• Stir in the butter and lemon juiceand set batter aside to rest 10-15 minutes.
• Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter.
• Pour approximately 3/4 cup batter into the center of the iron.
• Lower cover and bake until the steaming stops, 30-60 seconds on each side.
• Do not peek during baking period.
• Makes 6 waffles.

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.