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Title: Lemon Mousse
Categories: Cooking Import
Yield: 1 Servings
| 4 | Egg yolks | |
| 2 | Grated lemons; zest | |
| 1/2 | c | Lemon juice; strained |
| 2/3 | c | Sugar |
| 1 | Envelope gelatin | |
| 4 | tb | White rum |
| 2 | c | Heavy whipping cream |
| Garnish: | ||
| Whipped cream | ||
| 1 | Whole or sliced berries |
Combine egg yolks, grated zest, juice, and sugar in a mixing bowl. Place over gently simmering water, and whisk until thickened. Remove from heat. Beat with whip on medium speed until cold and thick.
Combine gelatin and rum in a small heatproof bowl and allow to soak 5 minutes. Place bowl over a pan of simmering water until melted. Remove from heat and cool slightly.
Whip cream on medium speed until it just holds its shape. Whisk the gelatin into the yolk mixture. Fold in the whipped cream. Pour the mousse into a bowl or individual glasses. Garnish with whipped cream and berries.
Yield: 4 servings
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: Cooking Live Show #CL8931
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