Lemon Mousse
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving (without | - |
| cal | 270270 cal |
| pro | 4 g4g pro |
| total fat | 25 g25g total fat |
| sat. fat | 15 g15g sat. fat |
| chol | 190 mg190mg chol |
| carb | 8 g8g carb |
| sodium | 30 mg30mg sodium |
| Sugars | 3 g3g Sugars |
- Preparation time: 15 minutes
Ingredients
- 1 cup lemon juice 1 cup lemon juice
- 3 egg yolks 3 egg yolks
- 5 tsp Splenda® Brand Brown Sugar Blend 5 tsp Splenda® Brand brown sugar blend
- 1-1/2 pkg (10 g) unflavoured gelatin 1-1/2 pkg (10 g) unflavoured gelatin
- 1-1/2 cups chilled whipping cream 35% 1-1/2 cups chilled whipping cream 35%
- Optional Garnishes:
- 1 cup whipped cream 1 cup whipped cream
- 1 tsp grated lemon zest 1 tsp grated lemon zest
Preparation
In a medium saucepan, whisk together lemon juice, egg yolks and SPLENDA® Brown Sugar Blend until smooth. Bring to a boil over medium heat, whisking constantly, until mixture comes to a boil and thickens.
Remove saucepan from heat.
Place gelatin in a medium mixing bowl. Pour in hot lemon mixture and stir until gelatin has completely dissolved. Let mixture cool to room temperature.
Meanwhile, chill a separate mixing bowl. Pour the chilled cream into the bowl and whip until soft peaks form.
Fold whipped cream into cooled lemon mixture.
Divide lemon mousse evenly among 6 champagne or parfait glasses. Refrigerate for at least 1 hour before serving.
At serving time, garnish each serving with a dollop of whipped cream and a sprinkling of grated lemon zest. Serve chilled.
Additional information :
Source : SPLENDA®
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