Lemon-Orange Mousse
From Yankee Magazine's Great New England Recipes
Puddings and Custards Recipes
Yield: Serves 4.
A refreshing, light-on-the-tongue dessert. Elegant served in tall crystal goblets.
- 1/2 tablespoon gelatin
- Juice and grated rind of 1 orange
- Juice and grated rind of 1 lemon
- 2 cups whipping cream
- 1/2 cup confectioners’ sugar
Dissolve gelatin in juice and rind of orange and lemon. Whip the cream and add confectioners’ sugar. Add the gelatin mixture slowly, stirring constantly. Spoon into serving glasses and chill.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
