LEMON MOUSSE
Make and share this Lemon Mousse recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and sugar until pale, about 5 minutes.
- Beat butter into sugar mixture in a thin stream.
- Add lemon juice.
- Pour into top of double-boiler.
- Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
- Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
- Beat cream until soft peaks form.
- Fold into chilled custard.
- Serve in stemmed glasses, garnished with mint.
Nutrition Facts : Calories 610.1, Fat 48.8, SaturatedFat 29.3, Cholesterol 325.6, Sodium 197.8, Carbohydrate 39.5, Fiber 0.3, Sugar 34.7, Protein 7.2
FROZEN LEMON MOUSSE
Make and share this Frozen Lemon Mousse recipe from Food.com.
Provided by Alia55
Categories Frozen Desserts
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small heavy saucepan or the top of a double boiler, combine egg yolks, ¼ cup sugar, lemon juice and rind.
- Whisk over low heat just until creamy and slightly thickened.
- Cool.
- Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks.
- Fold into lemon mixture.
- Whip cream and fold in gently.
- Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
- Freeze until firm.
- To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.
Nutrition Facts : Calories 209.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 50.2, Carbohydrate 10.8, Fiber 0.1, Sugar 8.9, Protein 4
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.
FROZEN LEMON MOUSSE CONES
I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.
Provided by Food Network
Categories dessert
Time 8h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high 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 to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;
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
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
GRANNY'S MOLASSES COOKIES
Whenever we went to my granny's for afternoon tea we knew we would be served these. These are nice and chewy. These have very similar ingredients to other molasses cookies recipes posted-the exception is the addition of maple flavouring and vanilla which i think make a nice addition! I'm a huge oatmeal/chocolate chip cookie fan but have to admit that these are a nice change from the everyday cookie, I hope you do too. (Don't overcook-unless you like crispy cookies).
Provided by um-um-good
Categories Dessert
Time 22m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Cream together shortening and sugar.
- Mix in the molasses, egg, vanilla and maple flavouring.
- Sift together the remaining ingredients.
- Add to the other mixture.
- Mix well.
- Form into balls.
- Roll in sugar.
- Flatten slightly with fork.
- Place on greased cookie sheet.
- Bake at 325° for 12-15 minutes.
NO-BAKE LEMON MOUSSE CAKE
I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!
Provided by Dan Langan
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
- pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
- For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
- For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
- Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
- For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
- To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.
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FROZEN LEMON MOUSSE - DINNER RECIPES FOR TWO
From dessertfortwo.com
4.7/5 (9)Total Time 20 minsCategory FancyCalories 592 per serving
- Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and 1/4 cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.
- Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
- Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap---leave plenty of overhang for lifting the mousse out later.
- Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to stir all the air out of the whipped cream. Streaks are OK.
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