Lemon Mousse

Lemon Mousse
Lemon Mousse

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    EGG YOLKS

  • 1/2

    CUP FRESH LEMON JUICE

  • 1/4

    CUP SUGAR

  • 4

    EGG WHITES

  • 1 1/2

    TBSP GRATED LEMON ZEST

  • 1/8

    TSP CREAM OF TARGAR

  • 1/8

    TSP SALT

  • 3/4

    CUP SUGAR

  • 1 1/2

    CUPS WHIPPING CREAM

Directions

COMBINE EGG YOLKS, LEMON JUICE, ¼ CUP SUGAR AND LEMON ZEST IN A LG BOWL AND MIX WELL. BEAT THE EGG WHITES IN A MEDIUM BOWL UNTIL FOAMY. ADD THE CREAM OF TARTAR AND SALT AND BEAT UNTIL SOFT PEAKS FORM. ADD ¾ CUP SUGAR GRADUALLY AND BEAT UNTIL STILL AND GLOSSY. WHIP THE CREAM IN A BOWL UNTIL STIFF. FOLD IN EGG WHITES AND WHIPPED CREAM GENTLY INTO THE EGG YOLK MIXTURE. SPOON INTO A BOWL. FREEZE, COVERED WITH FOIL FOR 8 HOURS OR LONGER. LET THE MOUSSE STAND IN THE REFRIDGERATOR FOR 1 TO 2 HOURS BEFORE SERVING. SPOON INTO 12 DESSERT DISHES AND GARNISH WITH RASPBERRIES OR BLUEBERRIES AND A SPRING OF MINT.

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