Lemon Mousse
By mjkcak
Rate this recipe
5/5
(1 Votes)
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
Details
Preparation
Step 1
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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