Lemon Mousse with Cranberry Sauce

30 Reviews
93% would make this recipe again

A chilled lemon mousse with a cranberry sauce.

Preparation : 30 min Standing : 8 h Cooking Dish : 15 cm pan or 6 ramekins
260 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

vegetable oil spray, to grease the pan or the ramekins
2 eggs size large
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1/2 cup sugar 110 g
1 pinch salt 0.2 g
3/4 cup whipping cream 35% 190 mL
Cranberry Sauce

Before you start

A food processor or a mixer and a blender will make things easier for this recipe.

You may use either individual ramekins or a single large springform pan.

Method

Prepare the lemon mousse

  1. Lightly oil the bottom and sides of a large spring formpan or of individual ramekins.
  2. Separate the egg whites from the yolks and put them in 2 separate bowls. Combine the egg yolks with the lemon juice and about ¼ of the sugar. Set aside.
  3. In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form. Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 min. Set aside.
  4. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form. Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.
  5. Carefully spoon the mixture into the pan or distribute it into the ramekins. Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Unmould and garnish with the cranberry sauce

  1. Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate. If you are using ramekins, turn them upside-down onto individual serving plates. To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 min.
  2. Spoon the sauce over the individual servings then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

260

Fat

13 g

20 %

Saturated 7.4 g
+ Trans 0 g

37 %

Cholesterol

100 mg

Sodium

50 mg

2 %

Carbohydrate

36 g

12 %

Fibre

1 g

5 %

Sugars

32 g

Net Carbs

35 g

Protein

3 g

Vitamin A

15 %

Vitamin C

14 %

Calcium

3 %

Iron

2 %

Claims

This recipe is :
Source of  :
Folacin, Pantothenic Acid, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin C, Vitamin D, Vitamin E
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Meat and Alternatives ½
Fats 2
Other Foods 2

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Members' Reviews

30 Reviews (30 with rating only ) 93% would make this recipe again

This recipe is in the following categories

Dairy | Eggs | Desserts | Kosher | Vegetarian | Halal | Low Sodium | Freeze/Chill | No Cook | Christmas | Thanksgiving

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