Lemon Mousse
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 3 lemons
- 4 eggs, separated
- 1 1⁄2 cups sugar
- 1 (3 ounce) package unflavored gelatin
- 1 teaspoon cornstarch
- 1⁄4 cup Grand Marnier
- 1 1⁄2 cups heavy cream
- 3 tablespoons confectioners' sugar
- toasted slivered almonds
directions
- Grate rind and juice lemons.
- Beat egg yolks with sugar until mixture is light colored and forms a ribbon when dropped from a spoon.
- Soften gelatin in 1/4 cup cold water.
- Place in double boiler.
- In a large bowl, combine corn starch with 1/3 of the lemon juice, rinds and gelatin mixture. Stir well.
- Add to beaten egg mixture. Turn mixture into a double boiler and cook over hot water until mixture thickens, stirring constantly.
- Add half of the Grand Marnier and cook one minute longer. Do not allow to boil. Chill mixture until it begins to set.
- Whip cream with remaining Grand Marnier and sugar. Beat whites until stiff, but not dry.
- Fold cream and egg whites into lemon mixture and spoon into a souffle dish. Garnish with almonds. Refrigerate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.