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Lemon Mousse

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

0 min

Ready

4 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 each egg yolks
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3 tablespoons sugar
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1 package gelatin, unflavored
unflavored
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cup water
hot
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½ cup lemon juice
fresh
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3 each egg whites
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2 tablespoons sugar
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1 tablespoon lemon zest
grated
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1 cup heavy whipping cream
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2 tablespoons sugar
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10 ounces raspberries, frozen
thawed, or 1 1/2 cups fresh raspberries
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1 tablespoon lemon juice
fresh
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1 tablespoon sugar
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Ingredients

Amount Measure Ingredient Features
3 each egg yolks
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45 ml sugar
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1 package gelatin, unflavored
unflavored
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79 ml water
hot
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118 ml lemon juice
fresh
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3 each egg whites
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3E+1 ml sugar
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15 ml lemon zest
grated
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237 ml heavy whipping cream
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3E+1 ml sugar
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289 ml/g raspberries, frozen
thawed, or 1 1/2 cups fresh raspberries
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15 ml lemon juice
fresh
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15 ml sugar
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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 to 6 hours.

Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate.

Place raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar in a blender and purée for 1 minutes.

To serve, top with sweetened whipped cream and puréed raspberries.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 33360% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 38mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 30%
Calcium 5% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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