Lemon-Sour Cream Mousse

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READY IN: 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the sugar into a medium bowl.
  • Using your fingers work the zest into the sugar,.
  • Pour the ice water into separate bowl and sprinkle the gelatin over the top.
  • When the gelatin has soaked through, microwave on low for 1 minute. (Don’t let the mixture boil or it won’t be usable).
  • Beat the egg whites with the salt in a large bowl until stiff but not dry.
  • Add the lemon sugar mixture 1/3 at a time and beat into a glossy meringue.
  • Beat In the gelatin and the lemon juice until well blended.
  • Cover and refrigerate until set about 10 minutes.
  • Lightly oil a 2 quart mold or 8 individual molds.
  • Beat the cream cheese and sour cream until light and fluffy.
  • Gently fold the cream cheese mixture into the chilled meringue mixture, thoroughly.
  • Pour the mousse into the mold(s).
  • Cover with plastic wrap and refrigerate at least 2 hours,.
  • Serve cold, garnished with mint and berries.
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