Lemon Mousse

Lemon Mousse could be just the gluten free recipe you've been looking for. This recipe serves 8. For 49 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 172 calories, 3g of protein, and 7g of fat. This recipe from Eating Well has 18 fans. It works well as a dessert. Head to the store and pick up water, lemon juice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Lemon Cupcakes With Lemon Mousse Frosting, Lemon Mousse, and Lemon Mousse.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Have a large bowl of ice water ready for Step 2. Place a small bowl and beaters or a whisk in the freezer to chill for Step 3.Place 1/4 cup water in a small bowl; sprinkle in gelatin and stir to blend. Set aside to soften. Whisk eggs, 1/2 cup sugar (or Splenda), zest and lemon juice in a medium nonreactive saucepan. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160F, 8 to 12 minutes. Remove from heat. Add the softened gelatin; whisk until blended. Transfer to a large bowl. Set the bowl over the bowl of ice water and stir gently with a rubber spatula just until the mixture starts to thicken slightly, 3 to 5 minutes. Remove from the ice bath and set aside, but stir occasionally.Whip cream in the chilled bowl until soft peaks form.Place reconstituted egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar (or Splenda), beating until the meringue is stiff and glossy.Whisk one-fourth of the meringue into the cooled lemon mixture. Fold in the remaining meringue with a whisk. Fold in the whipped cream with a rubber spatula. Divide the mixture among eight 2/3- to 3/4-cup dessert dishes or wineglasses. Cover and refrigerate until set, about 2 hours.

 

Step by step:

1. Have a large bowl of ice water ready for Step

2. Place a small bowl and beaters or a whisk in the freezer to chill for Step

3. Place 1/4 cup water in a small bowl; sprinkle in gelatin and stir to blend. Set aside to soften.

4. Whisk eggs, 1/2 cup sugar (or Splenda), zest and lemon juice in a medium nonreactive saucepan.

5. Place over low heat and cook, whisking constantly, until the mixture thickens slightly and an instant-read thermometer registers 160F, 8 to 12 minutes.

6. Remove from heat.

7. Add the softened gelatin; whisk until blended.

8. Transfer to a large bowl. Set the bowl over the bowl of ice water and stir gently with a rubber spatula just until the mixture starts to thicken slightly, 3 to 5 minutes.

9. Remove from the ice bath and set aside, but stir occasionally.Whip cream in the chilled bowl until soft peaks form.

10. Place reconstituted egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar (or Splenda), beating until the meringue is stiff and glossy.

11. Whisk one-fourth of the meringue into the cooled lemon mixture. Fold in the remaining meringue with a whisk. Fold in the whipped cream with a rubber spatula. Divide the mixture among eight 2/3- to 3/4-cup dessert dishes or wineglasses. Cover and refrigerate until set, about 2 hours.

Nutrition Information:

covered percent of daily need

 

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