LEMON-RASPBERRY MOUSSE
This is a dessert I have been making since I found the recipe in the 80's. It is probably my most requested dessert. It has quite a number of steps, but is not difficult. It does have raw egg whites, but I have never heard of anyone having a problem. Be sure to use a clear glass bowl to see the lovely pink swirls in the lemon mousse!
Provided by juniper jones
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
- Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
- Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
- Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
- Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
- Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.
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May Bisa
[email protected]This mousse is so good! I've made it twice now and it's always a hit.
Lololo LOLOL
[email protected]I'm not sure what I did wrong, but my mousse didn't turn out at all. It was more like a soup.
Sebastian Ollerer
[email protected]I would give this mousse a 3 out of 5 stars. It's a good recipe, but it's not the best mousse I've ever had.
Shamso Mohamed
[email protected]Overall, I thought this mousse was just okay. It wasn't bad, but it wasn't anything special either.
Muzamil Baloch
[email protected]This mousse was a bit too runny for my taste. I think I'll try using less liquid next time.
Brendan Wnuk
[email protected]This mousse is way too sweet for my taste. I think I'll try making it with less sugar next time.
Jacqueline Bell
[email protected]I had some trouble getting the mousse to set properly. I think I might have overbeaten the egg whites.
Muhammad Zulfiqar
[email protected]This mousse is a bit too tart for my taste, but I think it would be perfect with a dollop of whipped cream.
Lilian Tracy
[email protected]I followed the recipe exactly and the mousse turned out perfectly. I'm so glad I tried this recipe.
Moheet hussain
[email protected]I made this mousse for my family and they loved it. It's a great recipe for a quick and easy dessert.
Kyabadaaza Girl
[email protected]This mousse is so light and airy. It's the perfect dessert for a special occasion.
Irfan Ali Rind
[email protected]I love the combination of lemon and raspberry in this mousse. It's a perfect summer dessert.
AS Abu Saeym
[email protected]This mousse was easy to make and tasted delicious. I used fresh raspberries and lemons, and the flavor was amazing. I will definitely be making this again.
Meriem Bekkar
[email protected]I made this mousse for a special occasion and it turned out beautifully. The presentation was stunning and the flavor was divine. I highly recommend this recipe.
ARDELEANU Miruna
[email protected]This lemon raspberry mousse was a hit at my dinner party! It was light and fluffy, with the perfect balance of tart and sweet. My guests loved it.