Rancho Lemon Mousse Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.) , pg. 367 . Very light and tangy tart, this is a great dessert to serve during the hot summer. It is made with both sour cream and whipped cream. Fresh lemons are a must! There is a lot of mixing here (the whipped cream, egg whites, lemon mixture) and it can get hectic figuring out what is what. Do read the instructions closely and have your mixing bowls ready. I have two bowls for my stand mixer - I wish I had a third one for this recipe. This can be made a day ahead or at least 4 hours ahead. 6 large eggs, separated 1 envelope unflavored gelatin 3 TBS. plus 1/3 cup cold water 1/2 cup plus 1/3 cup sugar Finely grated zest of 2 lemons 3/4 cup lemon juice 1 cup sour cream 1 cup whipping cream 1/8 tsp. salt Beat the eggs at high speed for about 4-5 minutes, until they are pale in color. Dissolve the gelatin in 3 tablespoons of water and...
Baking my way through Maida Heatter's recipes