LEMON WHITE CHOCOLATE MOUSSE
Saw this being made on the Food Network. Thought I would try it . You are going to love this- if you like lemon and chocolate it has just the right amount of tangy and sweet to make this a great dessert and the strawberries make it just that much more elegant!
Provided by Pat Duran
Categories Puddings
Time 15m
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks, sugar, lemon juice, lemon zest and salt in a medium bowl and mix together well. Over a pot of simmering water, whisk the mixture until it is very thick, about 6 minutes. Cool the lemon mixture.
- 2. Combine 1/4 cup of cream and the white chocolate in a mixing bowl over simmering water. Stir mixture until melted and smooth. Cool this white chocolate mixture to room temperature.
- 3. Beat the remaining cream until firm peaks form. Divide the whipped cram between the two mousse bases, folding in 1 cup at a time. In six parfait glasses, layer with lemon mousse in each top with 2 Tablespoons strawberries. Then layer the white chocolate mousse over berries. Repeat layering 2 more times.
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 PARFAITS WITH STRAWBERRIES
Make and share this Lemon and White Chocolate Mousse Parfaits With Strawberries recipe from Food.com.
Provided by roxy_froggy25
Categories Dessert
Time 35m
Yield 8 desserts, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 490.4, Fat 40.1, SaturatedFat 24, Cholesterol 255.1, Sodium 70.7, Carbohydrate 31.1, Fiber 2, Sugar 24.6, Protein 4.9
LEMON AND WHITE CHOCOLATE MOUSSE PARFAITS WITH STRAWBERRIES
Published in Bon Appetit 2009. http://www.bonappetit.com/magazine/2009/04/lemon_and_white_chocolate_mousse_parfaits_with_strawberries Prep time is a guess.
Provided by Queen Dana
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 208.1, Fat 9.8, SaturatedFat 5.2, Cholesterol 143, Sodium 39.6, Carbohydrate 28.8, Fiber 2, Sugar 24.5, Protein 3.2
STRAWBERRY MOUSSE PARFAITS
This luxuriously smooth mousse is arranged into visually appealing strawberry and whipped cream layers that add charm to a dessert favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place strawberries in a food processor; process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled. , Set aside 1 cup strawberry mixture. Add condensed milk, orange juice and, if desired, food coloring to remaining mixture; stir until blended. Fold in whipped cream., Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 18g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 59mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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- Whisk egg yolks, sugar, lemon juice, lemon peel and salt in a medium metal bowl to blend. Set the bowl over a 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 the bowl from over the water. Cool lemon mousse base to room temperature.
- Combine ¼ cup cream and white chocolate in another metal bowl. Set the bowl over a saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until chocolate is melted and smooth. Cool the white chocolate mousse base to room temperature.
- Beat remaining 2 2/3 cups cream in a 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).
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