Raspberry Lemon Mousse Parfaits Recipes

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RASPBERRY LEMON MOUSSE PARFAITS



Raspberry Lemon Mousse Parfaits image

A sweet yet light fluffy dessert - naturally gluten free

Provided by Heather

Time 15m

Number Of Ingredients 5

1.5 cups lemon curd
1.5 cups whipped cream (stiffly whipped)
raspberry jam
fresh raspberries
1 cup additional whipped cream for topping

Steps:

  • Fold the lemon curd and first portion of whipped cream together until well mixed but be gentle - you don't want to deflate your whipped cream. Place a small layer of raspberry jam in the bottom of your parfait cup. Fill the cup with the lemon mousse until nearly full but leave room for a bit of jam and whip on top Add another small layer of jam. Top with plain whipped cream and a few fresh berries That's it! Keep refrigerated until ready to serve.

Nutrition Facts : Calories 465 calories, ServingSize 1

MINI RASPBERRY MOUSSE PARFAITS



Mini Raspberry Mousse Parfaits image

Sweet, tart and delicious, this elegant recipe is the perfect finish to a special meal. Better still, the parfaits can be made ahead of time for easy entertaining. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups fresh or frozen unsweetened raspberries, thawed
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons orange juice
1-1/3 cups whipped topping
12 cubes angel food cake (1/2-inch cubes)

Steps:

  • Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled., Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping., Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.

Nutrition Facts : Calories 143 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON MOUSSE WITH RASPBERRY SAUCE



Lemon Mousse With Raspberry Sauce image

This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 large eggs
6 large egg yolks
1 1/2 cups sugar
1 cup lemon juice, strained
2 tablespoons minced lemon peel
14 tablespoons well-chilled unsalted butter, cut into pieces
3/4 cup chilled whipping cream
1 1/2 cups fresh raspberries or 1 1/2 cups frozen unsweetened raspberries, thawed
2 tablespoons sugar (or more)
fresh mint sprig, for garnish

Steps:

  • Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
  • Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
  • Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
  • Remove from heat and whisk in butter.
  • Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
  • Whip cream in medium bowl to soft peaks.
  • Fold cream into lemon mixture just until combined.
  • Spoon mousse into individual serving glasses.
  • Cover and refrigerate until set, about 2 hours.
  • (Can be prepared one day ahead.).
  • Coarsely mash berries in small bowl using fork.
  • Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
  • Cover and refrigerate 1 hour to release juices.
  • (Can be prepared one day ahead.).
  • Spoon sauce over centers of mousse, garnish with mint sprigs and serve.

Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8

LEMON PARFAITS WITH RASPBERRIES



Lemon Parfaits with Raspberries image

Categories     Berry     Dessert     No-Cook     Raspberry     Lemon     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

1 1/2 cups chilled whipping cream
1 1/4 cups purchased lemon curd (from two 11 1/4-ounce jars)
2 1/2 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
3 1/2 cups fresh raspberries (from three 1/2-pint baskets)

Steps:

  • Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
  • Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
  • Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.

LEMON-RASPBERRY MOUSSE



Lemon-Raspberry Mousse image

This is a dessert I have been making since I found the recipe in the 80's. It is probably my most requested dessert. It has quite a number of steps, but is not difficult. It does have raw egg whites, but I have never heard of anyone having a problem. Be sure to use a clear glass bowl to see the lovely pink swirls in the lemon mousse!

Provided by juniper jones

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

10 ounces frozen raspberries in light syrup (12 oz. pkg is fine)
2 teaspoons confectioners' sugar
5 eggs, separated
1 cup sugar, divided
1 tablespoon sugar
2/3 cup fresh lemon juice
1/4 ounce unflavored gelatin
1/4 cup cold water
1 lemon, zest of
1 1/4 cups heavy cream

Steps:

  • Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
  • Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
  • Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
  • Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
  • Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
  • Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.

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