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.
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
NORWEGIAN FISH MOUSSE (FISKEPUDDING)
This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.
Provided by Bergy
Categories Scandinavian
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
- You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
- Add salt, pepper, nutmeg and potato flour, mix well.
- Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
- Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
- Add the mousse until the mould is 3/4 full.
- Cover with buttered foil or release foil.
- Place mould in a larger dish, fill with water.
- Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
- Invert the mould very carefully.
- Decorate with the shrimp & parsley.
- Serve with sauce poured over it.
- Serve hot or at room temperature.
NORWEGIAN LEMON BUTTER SAUCE
Posted for ZWT6. Adapted from norway-hei.com This sauce has lots of possibilities, easy way to add zing to salmon or veggies (artichokes and broccoli suggested)!
Provided by noway
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 844.1, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 2596.6, Carbohydrate 9, Fiber 1.7, Sugar 1.9, Protein 2
EASY LEMON MOUSSE
Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.
Provided by lutzflcat
Categories Lemon Desserts
Time 1h10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg
LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD
Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party
Provided by Anna Glover
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
- Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
- To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
- Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
- To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.
Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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