rate 1 tablespoon of lemon zest and squeeze 3/4
t water and then add lemon juice and 7-Up.
In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
Refrigerate until ready to serve or at least 15 minutes.
Just before serving, sprinkle berries over lemon mousse.
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
For the mousse:
Place the heavy cream,
ntil sugar has dissolved. Add lemon zest and juice.
Squeeze
eparate bowl mix butter, vanilla, lemon juice and zest. With the
Prepare mousse mix according to package directions. Stir in lemon curd.
In a trifle bowl, alternately layer muffin cubes, whipped cream, lemon mousse and blueberries. Garnish with whipped cream and a sprinkling of blueberries, lemon curls and fresh mint.
e at a time, and lemon rind.
Combine dry ingredients
he foam disappearing is your best clue that it's done
Stir boiling water into gelatin and lemon peel in bowl until completely dissolved.
Mix apple juice and ice to measure 1 cup (was 1 3/4 c).
Stir into gelatin until slightly thickened.
Stir in whipped topping with wire whisk.
Pour half of the raspberry sauce into dessert dishes, top with mousse, finish with remaining sauce.
Refrigerate 4 hours or until firm.
Note: I reduced the amounts of liquid after problems with this recipe.
ggs.
Put the champagne, lemon juice, 60g sugar and the
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
lossy.
Combine yoghurt, lemon zest and juice in a
Dissolve gelatin in water.
Let stand 5 minutes.
Beat egg yolks and sugar until light and fluffy. Add lemon juice and lemon rind. Blend carefully. Melt gelatin with water over low heat. Add to egg mixture, stirring well. Whip the cream. Fold cream into egg mixture. Beat egg whites until stiff peaks form. Fold into egg mixture.
Pour mousse into 4 serving bowls. Chill in refrigerator for about 2 1/2 hours. Garnish mousse with lemon peel and whipped cream.
Makes 4 servings.
he water, olive oil, vanilla, lemon zest and the remaining 1
/2 cups sugar, then lemon juice; mix in peel.
To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula, until just blended.
Spoon 1/4 tsp of the jam into each phyllo shell.
Top each one with 1 TBSP mousse and garnish with lemon zest.
Serve at once, or you can cover and refrigerate.
oss the fries with the lemon zest, juice, salt, and pepper
stir 1 tablespoon of the lemon juice into 1/2 cup