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Mousse au citron (Lemon Mousse) recipe


Mousse au citron (Lemon Mousse) recipe
Pilfered from a French website



2
- Recipe #2

(one I made up, heavier, more firm and creamy, no starch, less sugar)

Ingredients for 4 people:

  • 2 lemons
  • 3 eggs
  • 4 Tablespoons honey
  • 1 pkg geletine
  • 1 cup water (or strong fresh ginger tea for flavour)
  • 1/2 C heavy (whipping) cream

Preparation

  1. Separate the whites and yolks into their own bowls. Beat the whites, then the yolks.
  2. Add the honey to the egg yolks whisk until the mixture becomes light colored and foamy.
  3. To the yolk-sugar mixture, add water (or ginger tea), then add the lemon juice and zest.
  4. Cook almost to the boil over low heat, add one oackage of geletin while whisking constantly. When the cornstarch thickens and the consistency resembles that of the cream, stop cooking, remove from stove. and let cool.
  5. Whip cream.
  6. Beat egg whites until firm, fold into the lemon mixture with a wooden spoon, not a whisk.
  7. Fold in the whipped cream in the same way.
  8. Pour the mousse into 4 glasses and refrigerate at least 2 hours before serving cold.
  9. Garnish with a mint leaf and sliver of lemon slice. Candied peel is better.
1
- Recipe #1

Recipe pilfered from some website in France, very light, foamy, strong egg and lemon taste)

Ingredients for 4 people:

  • 2 lemons
  • 3 eggs
  • 200g sugar
  • 1 tablespoon cornstarch
  • 1 cup water

Preparation

  • Separate the whites and yolks into their own bowls. Beat the whites, then the yolks.
  • To the egg yolks add sugar. Whisk until the mixture becomes light colored and foamy.
  • To the yolk-sugar mixture, add the cornstarch and water, then add the lemon juice and zest.
  • Cook almost to the boil over low heat, whisking constantly. When the consistency resembles that of the cream, stop cooking and let cool.
  • Beat egg whites until firm, fold into the lemon mixture with a wooden spoon, not a whisk.
  • Pour the mousse into 4 glasses and refrigerate at least 2 hours before serving cold.
Note: I've used 1/2 and I've used 1/4 that amount of sugar and it was just fine.


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