Lemon Mousse Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Egg yolks,
3 tbsp: Sugar,
1 package: Unflavored gelatin,
1/3 cup: Hot water,
1/2 cup: Fresh lemon juice,
3: Egg whites,
2 tbsp: Sugar,
1 tbsp: Grated lemon rind,
1 cup: Whipping cream,
2 tbsp: Sugar,
10 ounce: Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries.
1 tbsp: Fresh lemon juice,
1 tbsp: Sugar,
Directions:
Beat egg yolks and sugar in top of double boiler until they lighten in
color and become fluffy (about 2 minutes) Dissolve gelatin in water
and lemon juice and add to egg mixture. Continure to beat for 1 more
minutes. Remove from heat and refrigerate mixture for 10 minutes.
Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed.
Remove lemon and egg mixture from refrigerator, fold in egg whites,
and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2
tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1
tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1
minutes. To serve, top with sweetened whipped cream and pureed
raspberries. Serves 4.
Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy.
Shared by: Sharon Stevens. (Courtesy of Lawrence Kellie)
Source from luhu.jp
color and become fluffy (about 2 minutes) Dissolve gelatin in water
and lemon juice and add to egg mixture. Continure to beat for 1 more
minutes. Remove from heat and refrigerate mixture for 10 minutes.
Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed.
Remove lemon and egg mixture from refrigerator, fold in egg whites,
and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2
tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1
tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1
minutes. To serve, top with sweetened whipped cream and pureed
raspberries. Serves 4.
Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy.
Shared by: Sharon Stevens. (Courtesy of Lawrence Kellie)
Source from luhu.jp
Tags
Desserts