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Quick Lemon Lime Mousse Recipe
|Lemon zest||1 1⁄2 Teaspoon|
|Lime zest||1 1⁄2 Teaspoon|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Lime juice||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||3 Cup (48 tbs)|
Calories 460 Calories from Fat 280
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 18.7 g93.6%
Trans Fat 0 g
Cholesterol 269.7 mg
Sodium 77 mg3.2%
Total Carbohydrates 42 g13.9%
Dietary Fiber 0.3 g1.2%
Sugars 33.1 g
Protein 5 g10.4%
Vitamin A 26.1% Vitamin C 20.2%
Calcium 12% Iron 2.5%
*Based on a 2000 Calorie diet
With Lemon Zester/Scorer, zest lemon and lime into IVi-quart Generation II Saucepan.
Add lemon and lime juices to saucepan, along with egg yolks, sugar, cornstarch and salt.
Using Nylon Whisk, whisk in milk and cook over medium heat, stirring constantly, until custard comes to a boil and is thickened, about 5 minutes.
Immediately pour custard into chilled stainless steel bowl and place a sheet of plastic wrap directly on surface of custard to prevent skin from forming.
Quick-chill in freezer compartment, stirring occasionally, until custard begins to mound on spoon, about 30 minutes.
(It should remain soft.) When custard has cooled, whip cream in large mixing bowl until stiff peaks form.
Fold whipped cream into the chilled custard using the Super Scraper.
Spoon mousse into stemmed glasses or individual dessert bowls.
Set on a tray, cover loosely with plastic wrap and refrigerate several hours or overnight.