LIGHT LEMON MOUSSE WITH GREEK YOGURT

Posted by Penny Moline on Friday, May 14, 2021 Under: Desserts
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED

PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL.  REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANILLA
3 EGG WHITE
1/3 CUP SUGAR
1/4 t CREAM OF TARTER

LIGHT LEMON MOUSSE
IN A SMALL DISH POUR 3 T OF WATER.  SPRINKLW EITH GELATIN OVER THE TOP AND BLOOM
IN MED BOWL COMBINE GREEK YOGURT, HEAVY CREAM, LEMON JUICE, LEMON ZEST AND VANILLA SET ASIDE
SEPERATE EGGS AND PUT THE WITHES IN A MED BOWL
MIX EGG WHITES WITH SUGAR IN A MEDIUM HEAT PROOF BOWL OVER NOT IN SIMMERING WATER UNTIL THE TEMPERATURE REACHES 160.  ADD SOFTENED GELATIN POWDER MIXTURE.
TRANSFER TO A BOWL OF YOUR STAND MIXER AND BEAT THE EGG WHITES UNTIL THEY FORM STIFF PEAKS ABOUT 4-5 MINUTES.
IMMEDIATELY ADD YOGURT-LEMON MIXTURE AND BEAT FOR ONE MORE MINUTE
SPOON INTO YOUR FAVORITE DESSERT GLASSES AND TOP WITH BERRIES.  GARNISH WITH RESERVED LEMON ZEST. 

In : Desserts 

Next post: BEEF STROGNAOFF
Previous post: MEDITERRANEAN...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

LIGHT LEMON MOUSSE WITH GREEK YOGURT

Posted by Penny Moline on Friday, May 14, 2021 Under: Desserts
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED

PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL.  REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANILLA
3 EGG WHITE
1/3 CUP SUGAR
1/4 t CREAM OF TARTER

LIGHT LEMON MOUSSE
IN A SMALL DISH POUR 3 T OF WATER.  SPRINKLW EITH GELATIN OVER THE TOP AND BLOOM
IN MED BOWL COMBINE GREEK YOGURT, HEAVY CREAM, LEMON JUICE, LEMON ZEST AND VANILLA SET ASIDE
SEPERATE EGGS AND PUT THE WITHES IN A MED BOWL
MIX EGG WHITES WITH SUGAR IN A MEDIUM HEAT PROOF BOWL OVER NOT IN SIMMERING WATER UNTIL THE TEMPERATURE REACHES 160.  ADD SOFTENED GELATIN POWDER MIXTURE.
TRANSFER TO A BOWL OF YOUR STAND MIXER AND BEAT THE EGG WHITES UNTIL THEY FORM STIFF PEAKS ABOUT 4-5 MINUTES.
IMMEDIATELY ADD YOGURT-LEMON MIXTURE AND BEAT FOR ONE MORE MINUTE
SPOON INTO YOUR FAVORITE DESSERT GLASSES AND TOP WITH BERRIES.  GARNISH WITH RESERVED LEMON ZEST. 

In : Desserts 

Next post: BEEF STROGNAOFF
Previous post: MEDITERRANEAN...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola