Iced Lemon Mousse Recipes

LEMON MOUSSE RECIPE

Steps:

• Grate the zest from the lemons (retain a small amount for decoration, if desired)
• Place the cream, lemon zest and sugar in a bowl
• Whisk until thick and still soft
• Extract the juice from both the lemons
• Stir in the juice of the lemons
• In a separate bowl, whisk the egg whites until stiff
• Fold the egg white into the cream mixture
• Divide the mixture in four bowls
• Decorate with lemon zest or dark chocolate shavings
• Place in the fridge to chill for several hours

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.

ICED LEMON MOUSSE

Steps:

• Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over prepared ice-water bath until chilled and syrupy.
• Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture and whisk just until incorporated.
• In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream until thick; fold into lemon-egg white mixture.
• Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before serving.

ICED LEMON MOUSSE

Steps:

• Cool the evaporated milk in the refrigerator for about 2 hours (or half an hour in the freezer).
• Using an electric whisk, whisk together the evaporated milk with the lemon juice and sugar. You have to do this for about 15 minutes, or until it has grown almost doubling in size and gets creamy. Add the lemon zest.
• Crush the sweet biscuits.
• Place the crushed biscuits in the bottom of the serving glasses or mini jars.
• Pour the mix over the biscuits and freeze them until it's time to serve.
• Serve with lemon slices.

LEMON RICOTTA MOUSSE

Steps:

• Beat the ricotta and the sugar for several minutes with an electric mixer until it becomes creamy.
• Add the Limoncello or Grand Marnier.
• Whip the cream (or use whipped cream from a can) and fold in with a spoon or spatula.
• Serve topped with strawberries, raspberries or blueberries.