Prepare to be amazed by the delectable "Jamie Oliver Lemon Mousse," a treat that will tantalize your taste buds and transport you to a world of citrusy delight. This mousse is a symphony of flavors, blending the bright acidity of lemons with the rich creaminess of mascarpone cheese, resulting in a light and airy dessert that is both refreshing and indulgent. As you embark on this culinary journey, you will discover the secrets behind creating the perfect mousse, from selecting the finest ingredients to mastering the delicate techniques involved in crafting this culinary masterpiece.
Here are our top 3 tried and tested recipes!
LEMON MOUSSE RECIPE
Easy to make, yet impressive dessert. Fabulous for a summer supper or dinner party
Provided by Penny
Categories Dessert
Time 4h15m
Number Of Ingredients 4
Steps:
- Grate the zest from the lemons (retain a small amount for decoration, if desired)
- Place the cream, lemon zest and sugar in a bowl
- Whisk until thick and still soft
- Extract the juice from both the lemons
- Stir in the juice of the lemons
- In a separate bowl, whisk the egg whites until stiff
- Fold the egg white into the cream mixture
- Divide the mixture in four bowls
- Decorate with lemon zest or dark chocolate shavings
- Place in the fridge to chill for several hours
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
SALTED PRESERVED LEMONS
This is a Moroccan recipe.
Provided by Jamie Oliver
Categories condiment
Time P4DT3h15m
Number Of Ingredients 7
Steps:
- In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
- Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;
LEMON MOUSSE
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Provided by Sarah Cook
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
Tips:
- For a smoother mousse, make sure the cream and lemon juice are very cold before whipping.
- If you don't have a piping bag, you can use a spoon to dollop the mousse into glasses or ramekins.
- To make a chocolate mousse, simply add 1/2 cup of melted chocolate to the whipped cream.
- For a coffee mousse, add 1/4 cup of strong coffee to the whipped cream.
- To make a raspberry mousse, puree 1 cup of raspberries and add it to the whipped cream.
Conclusion:
Lemon mousse is a light, refreshing, and delicious dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a dessert that everyone will love.
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