Mousse...not Moose!
Lemon Mousse
Lemon Mousse

Ingredients

4 eggs at room temperature
1 medium lemon
1/2 cup lemon juice
1/4 cup cold water
3/4 cup sugar
1 (7g) envelope gelatin
1 cup whipping cream


Instructions:
  1. Separate eggs, and place yolks in the top of a double boiler. Beat lightly (do not scramble)
  2. Grate lemon rind from the lemon; set aside. Squeeze the juice from the lemon into a measuring cup until you get 1/2 cup. You may need more than one lemon, or you can add bottled lemon juice.
  3. Stir lemon juice into the egg yolks, add half of the sugar and all of the water and stir to combine.
  4. Sprinkle gelatin over the egg yolk mixture and let stand serveral minutes until it's absorbed.
  5. Bring water under the double boiler to a boil, and stir egg yolk mixture until it thickens, about 5 minutes.
  6. Stir in lemon rind; remove from heat and let sit a few minutes until slightly thicker. (don not let sit too long or the mixture will become set).
  7. Beat egg whites until soft peaks form, slowly beat in the remaining sugar. Fold in chilled lemon mixture.
  8. Sppon into serving dishes.


Serving suggestions & notes:
Garnish lemon mousse with fresh mint sprigs and a few fresh raspberries for a fabulous looking dessert!

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