Best Lemon And White Chocolate Mousse Recipes

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES

Steps:

• Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
• Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
• Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
• Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
• Spoon strawberries over top of each parfait, if desired, and serve.

LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH RUBY RED STRAWBERRIES

Steps:

• Whisk the egg yolks, lemon juice, sugar, lemon zest and salt in a medium bowl and mix together well. Place over a pot of simmering water and whisk until the yolks are very thick, about 6 minutes. Cool.
• Combine 1/4 cup whipping cream and the white chocolate in a mixing bowl over a pot of simmering water. Stir until melted and smooth. Cool to room temperature.
• Beat the remaining 2 2/3 cup whipping cream until firm peaks form. Divide the whipped cream between the lemon and white chocolate mousse bases, folding in 1 cup at a time.
• Layer the lemon mousse in 6 parfait glasses. Top with 2 tablespoons strawberries. Then layer the white chocolate mousse over the strawberries. Repeat the layering 2 more times.

LEMON AND WHITE CHOCOLATE MOUSSE

Steps:

• Sprinkle gelatine over lemon juice in small microwaveable bowl; let stand 5 min. to soften. Meanwhile, microwave chocolate in microwaveable bowl on HIGH 45 sec. Stir until chocolate is completely melted; set aside. Microwave gelatine 1 min.; stir until completely dissolved. Set aside.
• Beat cream in small bowl with mixer on high speed until stiff peaks form; set aside. Beat Neufchatel in large bowl with mixer until creamy. Add sugar and lemon zest; mix well. Blend in gelatine and chocolate. Gently stir in whipped cream. Pour into 12 dessert dishes.
• Refrigerate 3 hours or until firm.