Food recipes
Lemon Mousse for a Crowd
Lemon Mousse for a Crowd Ingredients: egg, white, raw, fresh sugars, granulated lemon juice, raw syrups, corn, light cream, fluid, heavy whipping Directions: Bring 2 inches water to a boil in bottom of a double-boiler...
Lemon Mousse for a Crowd
Ingredients:
egg, white, raw, fresh
sugars, granulated
lemon juice, raw
syrups, corn, light
cream, fluid, heavy whipping
Directions:
Bring 2 inches water to a boil in bottom of a double-boiler.
In top of double-boiler, combine egg whites, sugar and lemon juice.
Place over boiling water.
With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes.
Add corn syrup and whisk just until smooth, then remove from heat.
Transfer beaten whites to a large mixing bowl.
Cover and refrigerate about 1 hour.
Remove from refrigerator and add heavy cream.
Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes.
Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.
Ingredients:
egg, white, raw, fresh
sugars, granulated
lemon juice, raw
syrups, corn, light
cream, fluid, heavy whipping
Directions:
Bring 2 inches water to a boil in bottom of a double-boiler.
In top of double-boiler, combine egg whites, sugar and lemon juice.
Place over boiling water.
With a large balloon whisk, whisk egg whites vigorously until smooth, airy and very thick, about 5 minutes.
Add corn syrup and whisk just until smooth, then remove from heat.
Transfer beaten whites to a large mixing bowl.
Cover and refrigerate about 1 hour.
Remove from refrigerator and add heavy cream.
Using an electric mixer, whisk until thick enough to hold stiff peaks, about 2 minutes.
Place in dessert cups or bowls, cover, and refrigerate 15 minutes to 1 hour before serving.