Thursday, April 16, 2015

Lemon Mousse...

Lemon Mousse....Wonderfully rich, yet light and non filling....This recipe can be quickly made or made ahead...serve chilled or cold.
Lemon Mousse
   from the CattleQueen at PineCreekStyle

Sweet Whjpped Cream topping:

  • 1 1/2 cups of heavy whipping cream
  • 1/8 cup, leveled, powdered sugar
  • 1 teaspoon of vanilla

  1. In a cold, large glass or metal bowl, all add ingredients
  2. Beat well until stiff peaks form, do not over beat
  3. Place in the refrigerator to chill, until served
  4. Reserve 1/2 cup of the prepared whipping cream for the mousse
Lemon Mousse:

  • 1 - 8 ounce package of cream cheese, softened
  • 1 cup of powdered sugar
  • 1/2 jar of Lemon Curd (or 5 ounces) **1 cup of Prepared Lemon Pie mix maay be used instead.
  • 1/2  teaspoon Lemon Extract, **Omit if you use the Lemon Pie mix
  • 1 teaspoon of vanilla
  • 1/2 cup of prepared sweet whipping cream
  • A drop or two of yellow food coloring, if desired
Directions for the Mousse:

  1. In a large chilled glass or metal bowl, place all of the ingredients listed above for the mousse
  2. Whip with an electric mixer until completely mixed
  3. Divide mousse into small vessels; jars, cocktail size glasses, etc
  4. Top with the chilled whipping cream
  5. Ganish if you like with cookies, cookie crumbs or nuts, optional
  6. Store in the refridgerator until served
  7. **It is rich in taste so smaller portions are recommended...there's always room for seconds!
Enjoy...Eat, Chew, Repeat!
 photo photo-12_zpsb1f5b574.jpgXO

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