Lemon Mousse Recipe - Cooking Index
Lemon Mousse Recipe - Cooking Index
| 1 | Unsweetened gelatin | |
| 1/4 cup | 59ml | Fresh lemon juice |
| 7 | Eggs - separated, and | |
| At room temperature - see * Note | ||
| 6 | Sugar substitute - (up to 10) | |
| 3 tablespoons | 45ml | Grand Marnier |
| = (or other orange flavored liqueur) | ||
| 1 1/2 cups | 355ml | Heavy cream |
* Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.
In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch bowl). Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170 degrees (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl.
With an electric beater, beat egg whites until stiff peaks form; set aside. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
Cover with foil and refrigerate until well chilled.
This recipe yields 8 servings.
Carbohydrates: 5.5 grams
Net Carbs: 5.5 grams
Protein: 7 grams
Fat: 21 grams
Calories: 249
Description:
"This dessert is for lemon lovers. Excellent as is, it also makes a great filling for a baked Atkins piecrust."
Source:
Atkins Cookbook at http://atkinscenter.com
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