CITRUS MOUSSE
This is fast and elegant--everyone always thinks it must be a complicated recipe but it's shamefully simple. I don't know why, but I always confess after serving it that it only took a few minutes to make. Either pour it into one bowl or individual serving dishes, and garnish with fresh fruit, such as strawberries or mandarin slices. Try it with pineapple or lime juice in place of the grapefruit, if you like!
Provided by CJASHEEHAN
Categories Desserts Mousse Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
- Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.7 g, Sodium 65.2 mg, Sugar 41 g
CITRUS MOUSSE FILLING
This lemony mousse fills our Citrus Mousse Cake with Buttercream Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes about 5 1/2 cups
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more.
- Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes).
- 3. Whisk cream with confectioners' sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.
CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING
This tall, tangy lemon cake filled with layers of lime mousse and frosted with white buttercream is just the thing for a birthday, bridal shower, or other especially delicious occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.
- Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.
- Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight.
- Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
CITRUS MOUSSE
I found this in a magazine and tried it out. It had a very nice smooth texture and it was very light and tasty...
Provided by Meli-lynne
Categories Dessert
Time 10m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle gelatin over orange juice.
- Let stand for 5 minutes.
- Over medium to low heat, stir 1 minute until dissolved.
- Stir in both types of yogurt, sugar, and orange peel (note: do not use dried peel or it will remain crunchy).
- Spoon mixture into 4 individual dessert cups.
- Refrigerate until set (1.5 hours).
Nutrition Facts : Calories 146.4, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 46.1, Carbohydrate 25.6, Fiber 0.2, Sugar 24.4, Protein 5
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
EASY MOUSSE CAKE FILLING - ANY FLAVOR!
This is the easiest filling to make for a layer cake. You can make it in almost any flavor. Instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry. My favorite flavor of pudding to use is cheesecake. Tastes so good with a chocolate or lemon cake. This will make enough to fill a typical layer cake.
Provided by SuzyQ in Seattle
Categories Dessert
Time 7m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
- Gradually add in the instant pudding mix and continue to beat, just until thick.
- If you'd like to add fruit filling, fold it into the cream after it's thickened.
Nutrition Facts : Calories 252, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 201.3, Carbohydrate 13.2, Sugar 11.6, Protein 1.2
More about "citrus mousse filling recipes"
EASY LEMON MOUSSE - I AM BAKER
From iambaker.net
5/5 (2)Category DessertServings 4Calories 660 per serving
- IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)
MOUSSE RECIPES
From allrecipes.com
LEMON MOUSSE CAKE FILLING RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
56 LEMON CAKE WITH MOUSSE FILLING RECIPE IDEAS | LEMON CAKE, CAKE ...
From pinterest.com
MOIST LEMON CUPCAKES WITH MOUSSE FILLING - MY COUNTRY TABLE
From mycountrytable.com
LEMON MOUSSE FILLING : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
LUSCIOUS LEMON MOUSSE CAKE - BAKING SENSE®
From baking-sense.com
CITRUS MOUSSE FILLING | PUNCHFORK
From punchfork.com
CITRUS FILLING RECIPE - SOUTHERN LIVING
From southernliving.com
10 BEST MOUSSE CAKE FILLING RECIPES | YUMMLY
From yummly.com
LEMON MOUSSE FILLING - CAKECENTRAL.COM
From cakecentral.com
LEMON MOUSSE FILLING FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
30 RECIPES TO MAKE WITH FRESH CITRUS | TASTE OF HOME
From tasteofhome.com
TIPS FOR COOKING WITH CITRUS - BON APPéTIT | BON APPéTIT
From bonappetit.com
CITRUS MOUSSE FILLING
From mealplannerpro.com
You'll also love