This punchy lemon mousse will cleanse the palate and satisfy that sweet craving at the end of a meal. For a special finish, garnish it with fresh berries, toasted shaved coconut or crushed ginger cookies.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
In large heatproof bowl, whisk together egg yolks, eggs, sugar and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until thickened enough to mound on spoon and space remains after spoon is drawn through, 10 to 12 minutes.Strain through fine sieve into large bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. Whip cream with vanilla; gently stir one-third into lemon mixture. Fold in remaining whipped cream mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Fibre trace
- Sodium 33 mg
- Sugars 21 g
- Protein 4 g
- Calories 250.0
- Total fat 17 g
- Potassium 71 mg
- Cholesterol 205 mg
- Saturated fat 9 g
- Total carbohydrate 22 g
%RDI
- Iron 4.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 19.0
- Vitamin C 5.0
