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Suggest a better descriptionSprinkle gelatin over cold water and soften. Set in a bowl of hot water and mix till dissolved. Beat egg yolks in a medium bowl until blended. Gradually add half the sugar and continue beating until ribbon forms, about 3 to 5 minutes. Beat in lemon juice and zest, then the gelatin. Refrigerator for 10 minutes, stirring every two minutes or until mixture mounds slightly when dropped from a spoon. Whip cream until stiff. Whip egg whites wntil soft peaks form, then add remaining sugar a tablespoon at a time. Continue beating until stiff but not dry. Gently fold egg-yolk mixture into whites until no streaks are left then fold in whipped cream. Spoon into serving bowl or individual desset dishes. Refrigerate 3 hours. Garnish with mint and lemon slices. Date: Thu, 20 Jun 1996 06:48:26 -0300 From: Calvin Deiterich ~~ltcedeiter~~at;epix.net> MC-Recipe Digest V1 #122 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 426 | ||
Calories from Fat: 131 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 536.5mg | 165 % | |
Sodium 179.2mg | 6 % | |
Potassium 210.8mg | 6 % | |
Total Carbohydrate 60g | 18 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 59.9g | ||
Protein 16.7g | 24 % | |
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: 426
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