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.
LEMON MOUSSE WITH BERRIES
A light and lovely mousse flavored with lemon is topped with fresh berries and an optional mint garnish. Serve it in tall stemmed glasses for an elegant finish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 31.5 g, Cholesterol 132.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 18.6 g, Sodium 150.8 mg, Sugar 1.4 g
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
QUICK LEMON MOUSSE
This mousse whips up in 25 minutes and is a light and airy treat for any occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 329 g, Fat 22 g, Fiber 2 g, Protein 3 g
FAST LIGHT LEMON MOUSSE
This smooth and refreshing dessert is popular at summer cookouts, but it makes a delicious light finish to hearty winter meals, too. For a pretty presentation, I serve it in individual glass dishes garnished with fresh sliced strawberries. -Joan Jay, Frisco, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 29g carbohydrate, Fiber 0 fiber), Protein 3g protein.
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LIGHT LEMON MOUSSE
This recipe comes from the Fall 2006 issue of Cooking for 2. It is very light and makes a quick weeknight dessert for 2. The recipe is credited to Joan Jay of Frisco, TX. I use Splenda when making this and it works great.
Provided by PaulaG
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166.6, Fat 2.6, SaturatedFat 2.2, Cholesterol 2.2, Sodium 61.8, Carbohydrate 32.9, Fiber 0.1, Sugar 28.4, Protein 3.8
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
LIGHT AS A CLOUD LEMON MOUSSE
This recipe doesn't take much time but for a shortcut you may substitute a good quality purchased lemon curd and skip the first step. It won't have the same fresh lemony taste but will be good nonetheless. Everyone always asks for this recipe when I make this delicious Mousse.
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
- When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
- Chill in a large serving bowl or in individual glasses or bowls.
- Garnish with berried and sweetened whipped cream.
Nutrition Facts : Calories 632.4, Fat 42.3, SaturatedFat 23.8, Cholesterol 542.7, Sodium 81.7, Carbohydrate 57.8, Fiber 0.3, Sugar 51.5, Protein 9.2
FRESH LEMON MOUSSE
Light, fresh, delicious!
Provided by Ina Garten
Categories Citrus,dessert,eggs and dairy
Time 27m
Yield 6 servings
Number Of Ingredients 13
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.
EASY LEMON MOUSSE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 8 servings
Number Of Ingredients 6
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.
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