| previous | next |
Title: Lemon Mousse Pie
Categories: Dessert
Yield: 1 Servings
| 7 | Leaves unflavored gelatin | |
| 1/2 | c | Water |
| 6 | Eggs | |
| 5 1/2 | c | Fresh whipping cream |
| 1 | Angel cake; whole | |
| 1 1/2 | c | Sugar |
| 2 | tb | Rum or orange liqueur |
| 3/4 | c | Lemon juice |
1. Line a spring form pan with parchment paper. 2. Place a very thin layer of the angel cake or any other left over white cake in the pan. 3. Sprinkle with the rum or liqueur. Chill. 4. Dissolve the gelatin in the water. 5. Whip the egg yolks with half the sugar until lemon colored. Stir in gelatine and lemon juice whipping. Chill while you prepare the cream. 6. Whip cream and then add half the sugar to make chantilly. Stir into lemon gelatin mixture. Chill 1 hour. 7. Whip egg whites until they form soft peaks. Slowly fold them into lemon mixture. 8. Pour mixture into prepared pan. Freeze. 9. Get pie out of freezer into the refrigerator 6 hours before serving or let stand at room temperature ( summer ) 1 hour before serving.
Posted to MM-Recipes Digest V4 #1 by fatfree-request@fatfree.com on Jul 8, 1997
Recipe by: Miriam Podcameni Posvolsky
| previous | next |