Zest of 1 lemon In the blender jar, combine the tofu, lemon juice, sugar, cashews, and lemon oil. Blend until super smooth and fluffy. You will probably need to scrape down the sides of the blender.

The mixture should be quite loose. Split the mousse into four 1 cup (240 ml) ramekins or jars and cover with plastic wrap. Refrigerate the mousse overnight until firm.

This easy Strawberry Greek Yogurt Protein Jello Mousse is a magical mixture of creamy greek yogurt and fruity jello, creating ...

Made with just three ingredients and in no time, this lemon mousse is the perfect dessert to whip up this summer. Making the recipe exclusively for Express.co.uk, the steps couldn't have been ...

Bright and tart lemon-inspired dishes to try from the cooks at Milk Street. By Christopher Kimball Globe Correspondent,Updated June 12, 2025, 4:08 a.m. Frozen Lemon Mousse Joe Murphy ...

Preparation Step 1 Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and ...

In a large saucepan, combine the lemon juice, butter and the remaining 1/4 cup of heavy cream; bring just to a simmer. In a medium bowl, whisk the whole eggs with the egg yolks and sugar until smooth.

In a blender, puree the sorrel with 3/4 cup of the chicken stock until smooth. In a small bowl, sprinkle the gelatin over the remaining 1/4 cup of chicken stock and let stand until softened, about ...