Easy and elegant lemon mousse

Yield: 4 Servings

Measure Ingredient
2½ teaspoon Lemon rind -- finely grated
1 cup Whipping cream
1¼ cup Sugar
3 tablespoons Lemon juice

1. Chill bowl and beaters for electric mixer in freezer until ready to use.

2. Reserve ½ teaspoon of the grated lemon rind. In chilled bowl, whip remaining ingredients until light and fluffy.

3. Serve in stemmed glasses or individual souffle dishes. Garnish with remaining grated lemon rind.

Makes 4 servings, ½ cup each. * Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. If you make it more than an hour prior to serving, add 1 tablespoon sweetened condensed milk, which will stabilize the mousse and keep it from weeping.

Variation Prepare mousse using lime instead of lemon. Halve and seed two papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe mousse into papaya halves. Garnish with lime slices.

Recipe By : the California Culinary Academy File

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