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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir together gelatin, sugar and salt in top part of double boiler. | 2. Beat egg yolks until thick and lemon colored. | 3. Add milk and half-and-half. | 4. Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes. | 5. Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold. | 6. Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over. | 7. The mousse should now come loose and sit nicely on your serving plate. | 8. Make a design with whipped cream on and around the dessert. | 9. Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gelatin	1/4	ounce	unflavored	27.0029	6.4141	0.5528	0.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
milk	1/2	cup		74.42	5.8316	3.843	3.9894
half	2	cups		-	-	-	-
lemon	1	tablespoon	grated rind	3.8425	1.2349	0.1458	0.0397
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
lemon leaf				-	-	-	-
lemon peel				-	-	-	-
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.