Categories Dairy Egg Dessert Frozen Dessert Strawberry Lemon Spring Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
- In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
- In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
- In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
- Assemble desserts:
- Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
- To Make Foil Molds for Mousses:
- Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.
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Tumwine Eli
[email protected]This mousse was a bit too tart for my taste, but it was still good. The strawberry mint sauce helped to balance out the flavors a bit. I would make this again, but I would probably use less lemon juice next time.
Sameer Mughal
[email protected]This mousse was easy to make and turned out great! The flavors were well-balanced and the texture was smooth and creamy. The strawberry mint sauce was a nice addition, but it could have been a bit sweeter. Overall, a great recipe that I would definit
Carolyn Nduta
[email protected]I was a bit disappointed with this mousse. It was too icy and not very flavorful. The strawberry mint sauce was also bland. I wouldn't recommend this recipe.
Billy Johnson
[email protected]This mousse was amazing! It was so light and fluffy, and the lemon flavor was perfect. The strawberry mint sauce was also delicious and added a nice touch of sweetness. I will definitely be making this again.
nonso Okoye
[email protected]This mousse was a bit too sweet for my taste, but it was still enjoyable. The strawberry mint sauce was a great addition and helped to balance out the sweetness. I would make this again, but I would probably use less sugar next time.
Elizabeth Nuevo
[email protected]I followed the recipe exactly and the mousse turned out great! It was smooth, creamy, and had the perfect amount of sweetness. The strawberry mint sauce was also very easy to make and added a nice touch of flavor. I would definitely recommend this re
Amman jillani
[email protected]This mousse was delicious! I loved the combination of lemon and strawberry. The mousse was also very light and fluffy. I would definitely make this again.
Patience Mabasa
[email protected]This mousse was a bit too tart for my taste, but the strawberry mint sauce helped to balance out the flavors nicely. Overall, it was a good dessert and I would make it again, but I would probably use less lemon juice next time.
Kalani Imurani
[email protected]I've made this mousse several times now and it's always a crowd-pleaser. It's so easy to make and the results are always impressive. The mousse is light and fluffy, and the strawberry mint sauce is the perfect complement. I love that it can be made a
Abel Ahmed
[email protected]This frozen lemon mousse is the perfect summer dessert! It's light, refreshing, and has just the right amount of sweetness. The strawberry mint sauce is also a great addition, adding a pop of flavor and color. I highly recommend this recipe!
Md Sadek khan
[email protected]I made this mousse for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The mousse was surprisingly easy to make, and the strawberry mint sauce was the perfect finishing touch. I'll definitely be making th
tops vedios
[email protected]This frozen lemon mousse with strawberry mint sauce was an absolute delight! The mousse was light, fluffy, and perfectly tangy, while the sauce added a refreshing sweetness that balanced out the flavors beautifully. I'm definitely adding this recipe