Lemon Mousse
2015-04-12 12:26:04
Nutrition Facts
Serving Size
1210g
Amount Per Serving
Calories 1643
Calories from Fat 337
% Daily Value *
Total Fat 37g
58%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 1476mg
492%
Sodium 1862mg
78%
Total Carbohydrates 274g
91%
Dietary Fiber 2g
6%
Sugars 259g
Protein 62g
Vitamin A
40%
Vitamin C
114%
Calcium
25%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8 egg yolks
- 1 tbsp grated lemon rind
- 1 cup lemon juice
- 3/4 cup sugar
- 1 cup cold water
- 2 tbsp unflavoured gelatin
- 10 egg whites
- 1/2 tsp salt
- 1/2 cup sugar.
Instructions
- In the top of a double boiler, beat the egg yolks with a wooden spoon.
- Add lemon rind, lemon juice and 3/4 cup sugar.
- Cook uncovered over boiling water about 12 minutes stirring frequently.
- Pour cold water into a small bowl; sprinkle gelatin over top and let soften for 5 minutes.
- Stir into hot lemon mixture and cook long enough to dissolve gelatin.
- Strain into large bowl; Refrigerate for 30 minutes.
- Beat the egg whites and salt at a low speed until foamy; increase speed to high and add the remaining 1/2 cup sugar, 2 tbsp at a time, beat until stiff peaks.
- With a rubber spatula, stir 1/2 cup of whites into the cooled lemon mixture, then fold the remaining whites into the lemon.
- Transfer to a 10 cup dish and refrigerate for 3 hours or over night.
- Cover with plastic wrap once it is set.
- Serve in glasses sprinkled with blueberries.
Recipes https://recipes.rebeccahussman.com/