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Lemon Mousse
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 envelope unflavored gelatin
4 eggs -- separated
3/4 cup sugar
1/2 cup lemon juice
1 tablespoon lemon rind -- grated
3/4 cup whipping cream
Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and
mix till dissolved. Beat egg yolks in a medium bowl until blended. Gradually
add half the sugar and continue beating until ribbon forms, about 3 to 5
minutes. Beat in lemon juice and zest, then the gelatin.
Refrigerator for 10 minutes, stirring every two minutes or until mixture
mounds slightly when dropped from a spoon.
Whip cream until stiff. Whip egg whites wntil soft peaks form, then add
remaining sugar a tablespoon at a time. Continue beating until stiff but not
dry.
Gently fold egg-yolk mixture into shites until no streaks are left then fold
in whipped cream.
Spoon into serving bowl or individual desset dishes.
Refrigerate 3 hours. Garnish with mint and lemon slices.
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Per serving: 225 Calories; 10g Fat (40% calories from fat); 4g Protein; 31g
Carbohydrate; 121mg Cholesterol; 63mg Sodium
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