* Exported from MasterCook *
Meyer Lemon Mousse
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
grated peel of 2 lemons
3 egg yolks
1/2 cup lemon juice -- 3 to 4 Meyer lemons, or 1 to 2 Eureka lemons
1/2 cup sugar -- total
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup heavy cream
Grate the lemon carefully, avoiding the white area under the skin, which
has a bitter flavor. Beat the egg yolks well and pour them through a
strainer into a small non-corrosive saucepan. The add the lemon peel, the
lemon juice, and half the sugar. Cook over medium-low heat, stirring
constantly, until the mixture thickens. Take care not to let it boil or
the yolks will curdle. Set the lemon curd in the refrigerator to cool.
When ready to assemble, beat the egg whites with the cream of tartar until
they form firm peaks; then gradually beat in the rest of the sugar. In
another bowl, whisk the cream until it holds its shape. Using the same
whisk used for the cream, break up the lemon curd and beat it until it is
smooth. Fold in the meringue, then the whipped cream. Lightly spoon the
mousse into the dessert glasses and refrigerate until it is well chilled.
Garnish the mousse with rose geranium flowers, freshly candied violet
blossoms, or rose petals, coarsely chopped. The mousse is also wonderful
served with sweetened raspberries, blackberries, or red currants.
VARIATION: Myer Lemon Curd - Follow the directions for making the lemon
custard, but leave out the egg whites and cream. Use the curd right way,
or cover and keep refrigerated. Use it to spread over the bottom of a
prebaked tart she; then cover it with fresh raspberries or blackberries
for a delicious summer tart.
Serves 4 to 6
AuthorNote: Meyer lemons have a fuller, sweeter, more aromatic flavor and
are less acidic than the commonly available Eureka lemon. If the latter
variety is used, however, you might want to increase the amount of sugar
by 1 to 2 Tablespoons. Though not stabilized with gelatin, the mousse will
hold well, refrigerated, for about 6 hours.
Source:
"The Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
"Julyn 2013"
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Per Serving (excluding unknown items): 212 Calories; 12g Fat (49.2%
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber;
160mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0
Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 802 0 0 0 0 0 0
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