Lemon Mousse
Makes 4-6 servings
Ingredients
14 1/2 oz can sweetened condensed milk
2 TB lemon zest (more or less to taste)
1/2-1 cup lemon juice (to taste)
Splash of vanilla
1-2 TB orange liqueur (Grand Marnier, Cointreu, Triple Sec), optional
2 cups heavy cream, whipped to soft
Directions
Add the can of condensed milk to a medium mixing bowl. Add in the lemon zest and juice, the vanilla, and the liqueur (if using), and stir to mix well.
Add the heavy cream to a large bowl (or the bowl of a stand mixer if using a stand mixer), and whip to soft peaks.
Add the condensed milk mixture to the whipped cream, then fold/mix gently until no white streaks remain.
Transfer the mixture to a serving bowl or individual dessert bowls, then cover and refrigerate at least 2 hours, though overnight is better.
Recipe based on one from Jacques Pepin
Makes 4-6 servings
Ingredients
14 1/2 oz can sweetened condensed milk
2 TB lemon zest (more or less to taste)
1/2-1 cup lemon juice (to taste)
Splash of vanilla
1-2 TB orange liqueur (Grand Marnier, Cointreu, Triple Sec), optional
2 cups heavy cream, whipped to soft
Directions
Add the can of condensed milk to a medium mixing bowl. Add in the lemon zest and juice, the vanilla, and the liqueur (if using), and stir to mix well.
Add the heavy cream to a large bowl (or the bowl of a stand mixer if using a stand mixer), and whip to soft peaks.
Add the condensed milk mixture to the whipped cream, then fold/mix gently until no white streaks remain.
Transfer the mixture to a serving bowl or individual dessert bowls, then cover and refrigerate at least 2 hours, though overnight is better.
Recipe based on one from Jacques Pepin
