FROZEN LEMON MOUSSE
Steps:
- Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
- In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
- In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
- Yield: 1 cup
LEMON MOUSSE WITH FRESH BERRIES
Categories Milk/Cream Mixer Berry Egg Fruit Dessert Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
- Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
- Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.
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
FRESH LEMON MOUSSE
Make and share this Fresh Lemon Mousse recipe from Food.com.
Provided by loof751
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Juice and grate the zest from the lemons.
- Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
- Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
- Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
- Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
- To serve, spoon the mousse into individual dessert bowls.
Nutrition Facts : Calories 171.7, Fat 9.4, SaturatedFat 5.3, Cholesterol 110.2, Sodium 87.6, Carbohydrate 19.4, Fiber 0.5, Sugar 17.3, Protein 3.6
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