A chilled lemon mousse and blueberries with a raspberry sauce.
In Italy we call «Semifreddo» («half cold») any of various chilled or partially frozen desserts.
vegetable oil spray, to grease the pan or the ramekins | |||
2 | eggs size large | ||
1/4 cup | lemon juice, freshly squeezed | 1 1/2 lemon | |
1/2 cup | sugar | 110 g | |
1 pinch | salt | 0.2 g | |
3/4 cup | whipping cream 35% | 190 mL | |
1 cup | raspberries, frozen, or fresh | 110 g | |
2 1/2 tbsp | sugar, for the sauce | 35 g | |
1 tbsp | Cointreau [optional] | 15 mL | |
1/2 cup | blueberries | 60 g |
A food processor or a mixer and a blender will make things easier for this recipe.
You may use either individual ramekins or a single large springform pan.
Prepare the lemon mousse
Prepare the raspberry sauce
Unmould and garnish with the blueberries
per 1 serving (110 g)
Amount % Daily Value |
Calories 230 |
Fat 13 g 20 % |
Saturated
7.4 g
37 % |
Cholesterol 100 mg |
Sodium 50 mg 2 % |
Carbohydrate 28 g 9 % |
Fibre 1 g 6 % |
Sugars 25 g |
Net Carbs 27 g |
Protein 3 g |
Vitamin A 15 % |
Vitamin C 18 % |
Calcium 3 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | ½ |
Fats | 2 |
Other Foods | 1 ½ |
Straight forward to make, a rewarding treat.
This took a while to make, but it was very worth the wait!!!