The Wallaces's Note:
Posted for ZWT6. Adapted from norway-hei.com This is a traditional Norwegian Christmas dessert, a little lighter than others I've seen posted because it uses half and half instead of whipping cream. Total prep time does not include the time needed for the mousse to set.
My Private Note
Units: US | Metric
- 1Stir together gelatin, sugar and salt in top part of double boiler.
- 2Beat egg yolks until thick and lemon colored.
- 3Add milk and half-and-half.
- 4Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes.
- 5Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold.
- 6Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over.
- 7The mousse should now come loose and sit nicely on your serving plate.
- 8Make a design with whipped cream on and around the dessert.
- 9Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel).
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Nutritional Facts for Norwegian Lemon Mousse
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 222.1
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 7.2 g
- Cholesterol 158.5 mg
- Sodium 147.2 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 0.1 g
- Sugars 17.1 g
- Protein 5.7 g