Recipe
Lemon Mousse
Sometimes after a heavy Shabbos meal, you want to just finish off with something light but sweet. Lemon mousse is the perfect choice!
Efrat Leibfreund 14/10/2009
The mousse is simple to prepare, and for a very scrumptious presentation it can be served in chocolate cups. Delicious!
Special Lemon Mousse:
For the mousse:
1.5 cups milk or non-dairy substitute
3 egg yolks
5 tablespoons sugar
2 tablespoons cornflor
2 tablespoons vanilla flavored instant pudding
1/4 cup fresh lemon juice
2 containers dairy or non-dairy whipping cream
3 tablespoons sugar
For the chocolate cups:
7 ounces (200 grams) bittersweet chocolate
For garnish:
Fresh or frozen berries of any sort
To Assemble:
Cook the milk or the substitute and bring it to a boil.
In a separate bowl, beat egg yolks with sugar and cornflor with a whisk for 2 minutes until the mixture is light and thick. Pour the hot milk or substitute into the egg mixture and mix well. Return to fire and cook on low flame until the mixture thickens. Add fresh lemon juice and cook some more. Remove from fire and let cool completely.
Beat the whipping cream with the sugar until firm, and carefully fold it into the cold lemon mixture.
The mousse can be kept in the refrigerator for up to four days.
The Chef's Tip:
For a very special presentation, prepare chocolate cups and, using an icing bag, fill the cups with the mousse. Top off with fresh or frozen berries.
Special Lemon Mousse:
For the mousse:
1.5 cups milk or non-dairy substitute
3 egg yolks
5 tablespoons sugar
2 tablespoons cornflor
2 tablespoons vanilla flavored instant pudding
1/4 cup fresh lemon juice
2 containers dairy or non-dairy whipping cream
3 tablespoons sugar
For the chocolate cups:
7 ounces (200 grams) bittersweet chocolate
For garnish:
Fresh or frozen berries of any sort
To Assemble:
Cook the milk or the substitute and bring it to a boil.
In a separate bowl, beat egg yolks with sugar and cornflor with a whisk for 2 minutes until the mixture is light and thick. Pour the hot milk or substitute into the egg mixture and mix well. Return to fire and cook on low flame until the mixture thickens. Add fresh lemon juice and cook some more. Remove from fire and let cool completely.
Beat the whipping cream with the sugar until firm, and carefully fold it into the cold lemon mixture.
The mousse can be kept in the refrigerator for up to four days.
The Chef's Tip:
For a very special presentation, prepare chocolate cups and, using an icing bag, fill the cups with the mousse. Top off with fresh or frozen berries.