Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts >
      • Mussels Quiche
      • Salted Tart
      • Sun Set Quiche
      • Quiche Lorraine
      • Quiche Cathy au poisson
    • Hors d'Oeuvres and Entrees >
      • Gougeres
      • Violet Tower
      • Paté & Salted Cakes >
        • Liver Paté
        • Salted Cake
      • Sir Artichoke
      • Tomato and Mustard Tart - Tarte a la Dijonnaise
    • Soupes >
      • Borscht
      • Soupe 7
      • Soupe 5
      • Soup Manou
      • Tomato Soupe
      • Onions soup
      • Soupe au Pistou
      • Velvet Pumpkin Soup
      • Mushrooms Soupe
      • Almond with Mushroom potage
      • Sublime of Cauliflower
    • Salads >
      • Beetroots,Leeks and walnuts salad
      • Tabbouleh salad
      • Cottesloe
      • Beetroot, Yoghurt and lemon salad
      • 19th Salad - Salade du 19eme
      • Warm Avocado
      • 15th Nice Salad
      • Red Salad
  • main ingredient
    • Eggs >
      • Antilla eggs
      • Potato Omelette
    • Pasta & Rice >
      • Couscous
      • Gnocchi
      • Pasta Vongole - Venise, Venise, Venise
      • Lasagna with Salmon and spinach
      • Risotto with leek and sausage
      • Pasta De Bretagne
      • Pasta Tuna
    • Vegetables >
      • Celeriac steak and Paris sauce
      • Vegetable and cumin crepe
      • Farcou
      • Potato & Lemon Puree
      • Potato Puree
      • Zucchini Flan
      • Roasted Potatoes
      • Artichokes
      • Ratatouille
    • The Sea >
      • Mussels A la mariniere
      • Lambis from Guadeloupe
      • Octopus with chorizo and beans
      • Fish >
        • Fufu and smoked fish (Congo)
        • Mackerel Rillettes
        • White fish
        • fish in Banana leaf
        • Chermoula fish
        • Brandade de Morue Creamed Salt Cod
        • Mackerels
      • Local clams
      • Bigorneaux
      • Scampi
      • Wrapped Scallops
      • VOL AU VENT
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Dinde au Whisky à la Jean-Francois
      • Duck a l'orange France&Vietnam
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Truc and Tric >
      • Whole fish
  • Contact

Lemon and Orange Mousse

23/2/2019

0 Comments

 
Lemon and Orange Mousse
 
Looking for a light, creamy and super easy dessert ? This mousse au citron is delicious. The best thing about this mousse besides its deliciousness is that it’s made with simple ingredients and you only need 10/15 minute to prepare it.

 
For 4 gourmets 
 
Ingredients :
 
2 medium lemons juice
1 orange zest
3 free range eggs, separated
250g Mascarpone
100g sugar

 
Method :
 
  1. Whisk together the egg yolks and the sugar until it is well mixed.
  2. Add the mascarpone and whisk well.
  3. Add the lemon juice and half of the orange zests.
  4. Set aside.
  5. In a bowl (as cold as possible) whip the white eggs with an electric whisk in high speed until peaks form when the whisk is removed.
  6. Gently and carefully fold the beaten whites into the cold lemon mixture.
  7. Stir the mixture gently until it begins to thicken.
  8. Pour the mixture onto 4 little bowls and sprinkle the rest of the orange zests over the top of the mouse and leave them in the fridge for about 3 hours.
 

You can use heavy cream instead of mascarpone
You can add ½ cup good bottled lemon curd at room temperature

Subscribe to Newsletter
0 Comments



Leave a Reply.

    Picture

    Author

    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

    Archives

    May 2021
    June 2020
    April 2020
    December 2019
    July 2019
    June 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    June 2018
    September 2017
    March 2017
    February 2016
    January 2016
    December 2015
    November 2015
    August 2015
    April 2015
    September 2014
    June 2014
    November 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013
    December 2012
    November 2012
    October 2012
    August 2012

    Categories

    All
    Beef
    Feather
    Lamb
    Pasta&Rice
    Pate&salted Cakes
    Quiche
    Salads
    Sauce
    Sea
    Soup
    Sugar&Chocolat
    Vegetable

    RSS Feed