NORWEGIAN LEMON MOUSSE
Posted for ZWT6. Adapted from norway-hei.com This is a traditional Norwegian Christmas dessert, a little lighter than others I've seen posted because it uses half and half instead of whipping cream. Total prep time does not include the time needed for the mousse to set.
Provided by noway
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together gelatin, sugar and salt in top part of double boiler.
- Beat egg yolks until thick and lemon colored.
- Add milk and half-and-half.
- Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes.
- Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold.
- Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over.
- The mousse should now come loose and sit nicely on your serving plate.
- Make a design with whipped cream on and around the dessert.
- Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel).
Nutrition Facts : Calories 222.1, Fat 12.7, SaturatedFat 7.2, Cholesterol 158.6, Sodium 147.3, Carbohydrate 22.5, Fiber 0.1, Sugar 17.1, Protein 5.7
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