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Recipe Name: Lemon Mousse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Envelope unflavored gelatin
3/4 Cup(s) Sugar
1/2 Cup(s) Lemon Juice
1 Tablespoon(s) Lemon Rind, Grated
3/4 Cup(s) Whipping cream
Sprinkle gelatin over cold water and soften. Set in a bowl of hot
waterand mix till dissolved. Beat egg yolks in a medium bowl until
blended.Gradually add half the sugar and continue beating until ribbon
forms,about 3 to 5 minutes. Beat in lemon juice and zest, then the
gelatin.Refrigerator for 10 minutes, stirring every two minutes or
until mixturemounds slightly when dropped from a spoon.Whip cream until
stiff. Whip egg whites wntil soft peaks form, then addremaining sugar a
tablespoon at a time. Continue beating until stiff butnot dry.Gently
fold egg-yolk mixture into shites until no streaks are left thenfold in
whipped cream.Spoon into serving bowl or individual desset
dishes.Refrigerate 3 hours. Garnish with mint and lemon slices.Date:
Thu, 20 Jun 1996 06:48:26 -0300From: Calvin Deiterich
<>MC-Recipe Digest V1 #122From the MasterCook recipe
list. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 189
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 123.6mg
Sodium: 44.3mg
Potassium: 69.3mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 19.3g
Protein: 3.7g

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