Mousse...not Moose!
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:
- Separate eggs, and place yolks in the top of a double boiler.
Beat lightly (do not scramble)
- 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.
- Stir lemon juice into the egg yolks, add half of the sugar and all of the water and stir to combine.
- Sprinkle gelatin over the egg yolk mixture and let stand serveral minutes until it's absorbed.
- Bring water under the double boiler to a boil, and stir egg yolk mixture until it thickens, about 5 minutes.
- 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).
- Beat egg whites until soft peaks form, slowly beat in the remaining sugar. Fold in chilled lemon mixture.
- 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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