How to Make Lemon Mousse
Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It’s an elegant stand alone dessert that can be made ahead.
???? Ingredients ????
▢ 6 large eggs
▢ 1 cup + 2 Tablespoons granulated sugar, separated
▢ 2 teaspoons lemon zest
▢ 1/2 cup fresh lemon juice (3-4 lemons)
▢ salt
▢ 1 cup heavy whipping cream
???? Instructions ????
Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.
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If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
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#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
Lemon Mousse Cake Recipe No oven! | Delicious and easy dessert that you can make at home
Here’s a delicious lemon cake recipe that no oven! !
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*You can view cooking ingredients by setting subtitles for each language.
□ Cooking ingredients
40g Caramel cookie
15g Butter
3 Egg yolks
30g Sugar
250g Milk
100g Cream
A Lemon
8g Gelatin powder
Lemon Yogurt Mousse Cake Recipe [ Mirror Glazed ]
How to make the best yogurt cake recipe, filled with lemon cream
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????Mirror glaze recipe
????Chocolate Mirror glaze recipe
????Neutral glaze recipe and spider web effect
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Mirror glaze???? / Glazura oglinda ????
*Yoghurt mousse
200g yoghurt natural
30g caster sugar
3 gelatine leaves
100g whipping cream
*Lemon cream
100g whole eggs
75g caster sugar
75g lemon juice
1 gelatine leaves
75g soft butter
2g fresh basil ( optional )
*Cereal crunch
75g cocoa krispies
100g white chocolate melted
50g melted butter
*Sugar flower
200g comercial sugar paste
cornstach
gold powder edible
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???? SOFT AND FLUFFY LEMON MOUSSE CAKE Recipe | How to make a delicious lemon cake | Baking Cherry
This soft and fluffy lemon mousse cake is super easy to make! The cake is fluffy and delicious, topped with a light and airy white chocolate lemon mousse. This dessert is so yummy and tasty that it's worth a try!
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???? You may also like:
→ Fluffy and Moist Cinnamon Roll Poke Cake:
→ Creamy and Moist Vegan Chocolate Cake:
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#cake #recipe #yummy
Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network
Ina's light and fluffy lemon mousse is the perfect warm-weather dessert!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Lemon Mousse
Total: 1 hr 27 min
Active: 15 min
Yield: 6 servings
Level: Easy
Ingredients
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Directions
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Sweetened Whipped Cream:
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
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Ina Garten's Fresh Lemon Mousse | Barefoot Contessa | Food Network