LEMON CHARLOTTE MOUSSE
The kids think this is their own special dessert, they don't realize how much the adults like it too!! It really makes a beautiful presentation. originally from the jello people.
Provided by Derf2440
Categories Dessert
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Line inside rim of greased 9 inch springform pan with ladyfingers, set aside.
- Beat cream cheese, lemon juice and rind in a large bowl of electric mixer on low speed until blended.
- Dissolve jelly powder in boiling water.
- Add ice cubes, stirring until slightly thickened.
- Add jelly slowly to cream cheese mixture while beating on low speed.
- Increase speed and beat just until well blended.
- Fold in topping.
- Pour into prepared pan, arrange raspberries on top and chill.
- Dissolve raspberry jelly powder in boiling water, add ice cubes and stir until slightly thickened.
- Immediately spoon over cake.
- Chill at least 4 hours.
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.
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.
LEMON CURD MOUSSE
Steps:
- With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
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
LEMON CLOUD (LEMON CHARLOTTE RUSSE)
Make and share this Lemon Cloud (lemon Charlotte Russe) recipe from Food.com.
Provided by GingerPeach
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
- Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
- Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
- Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
- Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.
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
LEMON CHARLOTTE RUSSE
This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.
Provided by greenery
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9 inch springform pan with ladyfingers.
- Soften gelatine in lemon juice.
- On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
- Gradually beat in gelatine mixture.
- Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
- Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
- In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
- Beat egg whites over simmering water until soft peaks form.
- Remove from heat and let cool.
- Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
- Spoon into ladyfinger-lined pan.
- Chill for 3 hours or overnight.
- Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Nutrition Facts : Calories 266.9, Fat 12.6, SaturatedFat 6.8, Cholesterol 189.5, Sodium 125.8, Carbohydrate 33.8, Fiber 0.3, Sugar 25.5, Protein 5.8
DELIGHTFUL LEMON MOUSSE
Cook time is the chill time for this sugar free mousse. This uses the large 8 serving size box of jello. 12/3/08 I'm editing this recipe to take away 1 1/4 cups of liquid since there has been problems with the amounts used.
Provided by Charlotte J
Categories Dessert
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
- Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
- Stir into gelatin until slightly thickened.
- Stir in whipped topping with wire whisk.
- Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
- Refrigerate 4 hours or until firm.
- Note: I reduced the amounts of liquid after problems with this recipe.
Nutrition Facts : Calories 74.9, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.6, Sodium 20.5, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 1.9
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- In a small pot heat the water, peel and sugar, heat on medium heat until sugar has dissolved, then simmer on low medium heat for approximately 3 - 5 minutes. Remove from heat and let cool, then stir in the juice or limoncello.
- Cut some of the lady fingers to fit the height of a 7 1/2 - 8 inch springform pan. Place the cut fingers touching around the pan, place lady fingers cut and or whole to fit the bottom of the pan as a base. (Remaining lady fingers are for the 2nd layer).
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