Lemon Chiffon Mousse Cups
This is my absolute favourite dessert, even before going GF...I think it's even better than cheesecake (and that's saying a lot!!). The chocolate drizzled between light and fluffy layers of the lemon chiffon mousse is unexpected, but the two flavours combine into something wonderful! This dessert looks impressive when made in wine goblets or parfait cups. Top it with whipped cream and decorative chocolate curls...you'll be able to serve it at your fanciest meals or on picnics in the summer heat.
1 envelope unflavoured gelatin
1 cup sugar
1/4 cup water
4 eggs separated
1/2 tsp salt
1/2 cup lemon juice
1 tsp grated lemon peel
1 square semisweet chocolate
1 tsp shortening
1 cup cream for whipping (or use 1 regular tub of Cool Whip)
Soften the gelatin with 1/2 cup of the sugar in the water in the top of a double boiler.
Beat egg yolks slightly with a fork in a small bowl; stir into gelatin mixture with salt and lemon juice. Cook, stirring constantly, over simmering water for 5 minutes or until the mixture thickens slightly and coats a metal spoon. Strain into a large bowl and stir in lemon peel.
Set this bowl into a deep pan partly filled with water and ice cubes to speed setting. Chill, stirring often, for 5 minutes of just until the mixture is as thick as unbeaten egg whites.
While the gelatin mixture chills, beat egg whites until foamy-white and doubled in volume; sprinkle in remaining 1/2 cup sugar a tablespoon at a time until the sugar completely dissolves and the meringue stands in firm peaks.
Beat the cream until stiff in a second bowl.
Fold the meringue, then the whipped cream, into the thickened gelatine mixture until no streaks of white remain. Remove from the pan of ice and water.
Melt the semisweet chocolate square and the shortening together in the microwave for 1 minute and stir to melt completely. Sometimes I double this and use 2 chocolate squares and 2 tsp shortening.
Spoon the lemon mousse mixture into parfait cups, filling the bottom third. Drizzle a little bit of the melted chocolate mixture on top of the lemon mousse. Repeat until you have three layers of the lemon mousse and the melted chocolate. Set in the refrigerator to cool and set completely. Serve topped with whipped cream.
This can be served in a 9-inch pie shell, either a regular pastry shell that has been pre-baked or a chocolate crumb shell. Simply divide the lemon mixture into three layers, drizzling each layer with the melted chocolate.
Substituting the lemon juice with lime or key lime would be great, too.
1 envelope unflavoured gelatin
1 cup sugar
1/4 cup water
4 eggs separated
1/2 tsp salt
1/2 cup lemon juice
1 tsp grated lemon peel
1 square semisweet chocolate
1 tsp shortening
1 cup cream for whipping (or use 1 regular tub of Cool Whip)
Soften the gelatin with 1/2 cup of the sugar in the water in the top of a double boiler.
Beat egg yolks slightly with a fork in a small bowl; stir into gelatin mixture with salt and lemon juice. Cook, stirring constantly, over simmering water for 5 minutes or until the mixture thickens slightly and coats a metal spoon. Strain into a large bowl and stir in lemon peel.
Set this bowl into a deep pan partly filled with water and ice cubes to speed setting. Chill, stirring often, for 5 minutes of just until the mixture is as thick as unbeaten egg whites.
While the gelatin mixture chills, beat egg whites until foamy-white and doubled in volume; sprinkle in remaining 1/2 cup sugar a tablespoon at a time until the sugar completely dissolves and the meringue stands in firm peaks.
Beat the cream until stiff in a second bowl.
Fold the meringue, then the whipped cream, into the thickened gelatine mixture until no streaks of white remain. Remove from the pan of ice and water.
Melt the semisweet chocolate square and the shortening together in the microwave for 1 minute and stir to melt completely. Sometimes I double this and use 2 chocolate squares and 2 tsp shortening.
Spoon the lemon mousse mixture into parfait cups, filling the bottom third. Drizzle a little bit of the melted chocolate mixture on top of the lemon mousse. Repeat until you have three layers of the lemon mousse and the melted chocolate. Set in the refrigerator to cool and set completely. Serve topped with whipped cream.
This can be served in a 9-inch pie shell, either a regular pastry shell that has been pre-baked or a chocolate crumb shell. Simply divide the lemon mixture into three layers, drizzling each layer with the melted chocolate.
Substituting the lemon juice with lime or key lime would be great, too.
posted by Colleen @ 6:21 PM
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