Lemon Mousse Delicieux

This is a delicious, cooling dessert, that’s quick and easy to make. No cooking, no hot oven; just your trusty food processor. ©Joyce Hays, Target Health Inc.

 

Yummy with fresh strawberries, or fresh mangoes, or fresh blue berries. Experiment with your favorite fresh fruit. ©Joyce Hays, Target Health Inc.

 

Wonderful (do ahead of time) dessert for a group of people. ©Joyce Hays, Target Health Inc.

 

Ingredients for two desserts – two people

1 small can sweetened condensed milk,

1 container of Tofutti (soy cream cheese)

3-4 fresh lemons

2-3 drops of vanilla essential oil

2 or 3 ripe mangos for bottom of dessert dish and for garnish

Tiny fresh mint leaves, for garnish

 

Shopping list doesn’t get much shorter than this. ©Joyce Hays, Target Health Inc.

 

 

Directions

1. Fill a medium or large saucepan with water and boil it. Add the lemons and blanch them. This means let them boil for 30 to 60 seconds. Doing this softens the skins and makes it easier to squeeze them.

 

Blanching the lemons, 30 to 60 seconds in boiling water. I should have used a larger pot, but, hey, I’m not perfect. :) ©Joyce Hays, Target Health Inc.

 

2. When lemons are blanched, either let them cool down so you can handle them, or put them in a bowl of cold water so they cool more quickly.

3. Cut the mangos in half, scoop all the flesh out and cut as many strips as you need to garnish the top of each dessert. Chop the remaining mango in tiny pieces and set aside.

4. Get two or four (or more) dessert dishes out and in the bottom of each, add some of the chopped mango.

 

Cut mango in half. With a teaspoon, dig the pit out. Scoop out all the rest of the flesh from the inside of the mango. Also, scrape off the pit, as much of the mango as you can. Put everything on a cutting board and chop. Before you chop, take out as much mango as you’ll need to garnish the mousse later; set aside. ©Joyce Hays, Target Health Inc.

 

5. Get a large mixing bowl out.

6. Grate 1 whole lemon for the zest and put into the bowl.

 

Put a flat grater over the mixing bowl, and great 1 whole lemon, for the zest. Some of the zest will fall into the bowl, so you’ll have to scrape all of the zest, off the grater and into the bowl. ©Joyce Hays, Target Health Inc.

 

 

7. Cut the lemons in half. If they’re large, you might want to cut in thirds. Put each section of lemon in a lemon squeezer or old fashioned juicer and squeeze out all the juice. Place a strainer over the large bowl. You’re going to use the strainer to remove lemon pits and pieces of the flesh.

 

My lemon squeezer catches the pits, etc. ©Joyce Hays, Target Health Inc.

 

8. Pour the fresh lemon juice through the strainer and into the bowl.

9. To the bowl, add the Tofutti, the drops of vanilla extract, the condensed milk

 

All ingredients are now in the mixing bowl. ©Joyce Hays, Target Health Inc.

 

10. The secret to the light fluffiness of the mousse comes next. With electric beaters at high speed, beat the contents of the bowl for 3 to 5 minutes, until you can see that it is light and fluffy. Then take the beaters out, tap them on the bowl to get every last delicious bit and let this mixture stand about 5 minutes, before you do anything else.

 

Five minutes of beating at highest speed and the lemon mousse is done. Beaters will be tapped to get everything off, then it’s time to lick them. Be sure to let the mousse sit in the bowl for another 5 minutes, before you spoon it into your dessert dishes. ©Joyce Hays, Target Health Inc.

 

11. Lick the beaters.  :)

12. While the mixture is standing, if you haven’t spooned chopped fresh mango in bottom of dessert dishes, do that now.

13. Finally, after letting the bowl of mousse sit for 5 minutes, spoon the lemon mousse into the dessert dishes. Decorate the top with the strips of mango. If you can’t find ripe mangos in your neighborhood, use any ripe fresh fruit, like strawberries, peaches, blueberries, bananas, etc. I suppose you could use a topping of whipped cream or cool whip, but in my opinion, that would be gilding the lily, so to speak.   :)

14. Put the dessert dishes in the fridge for about 3 hours.

15. Just before serving, add one tiny mint leaf to the top.

 

Enjoy !

 

 

For variety, you can add some of the lemon mousse to your favorite pound or coffee cake. ©Joyce Hays, Target Health Inc.

 

I got quite sick this week with a horrible chest cough, requiring antibiotics. We didn’t have any wine all week. I lost my appetite for everything. However, we did want to share with you our recent find, of bottled Bellinis. The flavor is fine. I was wondering how Bellinis would taste with the lemon mousse dessert, but we never got around to trying it as an after dinner drink.

 

Even if you don’t make the lemon mousse recipe, you might like to try bottled Bellinis before (during?) and after dinner. ©Joyce Hays, Target Health Inc.

 

From Our Table to Yours

Bon Appetit!

 

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