| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
California |
Desserts, Fruits |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Lemon rind — finely grated |
| 1 |
c |
Whipping cream |
| 1 1/4 |
c |
Sugar |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
1. Chill bowl and beaters for electric mixer in freezer until ready to use.
2. Reserve 1/2 teaspoon of the grated lemon rind. In chilled bowl, whip
remaining ingredients until light and fluffy.
3. Serve in stemmed glasses or individual souffle dishes. Garnish with
remaining grated lemon rind.
Makes 4 servings, 1/2 cup each.
* Timesaver Tip: Recipe can be prepared up to a day ahead and stored,
covered, in refrigerator. If you make it more than an hour prior to
serving, add 1 tablespoon sweetened condensed milk, which will stabilize
the mousse and keep it from weeping.
Variation Prepare mousse using lime instead of lemon. Halve and seed two
papayas, fluting edges. Using a pastry bag fitted with a star tip, pipe
mousse into papaya halves. Garnish with lime slices.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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