Try this Fresh Lemon Mousse recipe, or contribute your own.
Suggest a better descriptionIn large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, 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. Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1-2 hours, until completely chilled.
Place half the egg whites and pinch of salt in the bowl of an electric mixer fitted with whisk attachment. Beat on high until 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 mixer and beat on high speed until 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. CHill and serve cold.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 564 | ||
Calories from Fat: 116 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 264.1mg | 81 % | |
Sodium 112.2mg | 4 % | |
Potassium 143.5mg | 4 % | |
Total Carbohydrate 109.2g | 32 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 109g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
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