For the mousse: Set a sieve over a heatproof bowl and set nearby. Whisk together the egg yolks, sugar, lemon juice, lemon zest and 2 tablespoons water in a 1 1/2-quart heavy saucepan until ...

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 ...

2. In a heavy-based saucepan, whisk the lemon juice, lemon rind, sugar, 2 whole eggs, 2 extra yolks, a pinch of salt and the butter. 3. Set the pan over medium heat.

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.

This recipe for vegan lemon mousse with cherry compote relies on cocoa butter and tofu to give the mousse its structure and texture. You’ll find it in “Seasons of Greens,” a forthcoming ...

Lemon mousse Light, creamy and refreshing, lemon mousse is the ideal dessert to close any meal with a citrus touch. It is prepared in minutes with condensed milk, cream and lemon juice, achieving ...

Beat in eggs, oil, zest of 1 lemon, extracts and, if using, food coloring. Alternate adding portions of dry ingredients and buttermilk, incorporating thoroughly after each addition.

A tangy lemon curd gets double flavor from juice and zest before being folded into whipped cream for a billowy mousse.Michael Tercha/TNS Published: 4/8/2016 3:28:14 PM Dish of sunshine ...

4. In a blender, process soaked cashews with the lemon juice, zest (save a little bit if you’d like to use some for garnishing), tofu, brown sugar, and honey. Add extra lemon juice or non-dairy milk a ...

Zest and juice of 1 lemon 1/4 teaspoon apple cider vinegar 1 teaspoon pure vanilla extract 1 teaspoon salt For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing 2/3 cup ...