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October 2018

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Light Lemon Mousse Terrine Recipe

Light Lemon Mousse Terrine recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Light Lemon Mousse Terrine recipe  PDF


1 3/4 ts Unflavored gelatin
1/2 c Well strained lemon juice
3/4 c Whipping cream well chilled
5 Egg whites
3/4 c Sugar
BLACK CURRANT SAUCE 12 oz Frozen black currants
1 Lemon juiced
3/4 c Sugar
1/2 c Water
Line a 9 inch loaf pan with foil or plastic wrap, being sure that enough wrap is used to cover and overhang all 4 sides of the pan and top. Sprinkle gelatin over lemon juice in a saucepan and heat until the gelatin is dissolved. Place in a medium bowl set in a larger bowl of ice. Whip the cream, add the lemon juice, and stir with a rubber spatula until blended. Let stand over the ice for 10 to 15 minutes, or until the mi ture is slightly thickened. Remove the bowl from the ice. Beat the egg whites with sugar to form soft peaks. Fold 1/4 of the egg whites into the lemon cream mi ture, then fold the mi ture carefully into the remaining egg whites. Spoon into the lined loaf pan. Cover the top with plastic or foil and freeze. To serve, invert the lemon mousse terrine onto a flat serving platter. Slice off the ends. Cut into slices 1/4 to 1/2 inch thick. Serve with Black Currant Sauce. For Black Currant Sauce: Thaw the currants. Place in a blender with the lemon juice, sugar, and water and blend until smooth.

Light Lemon Mousse Terrine recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
497 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Light Lemon Mousse Terrine recipe  PDF   Desserts recipes RSS   New

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