' Willamette Valley Vineyards - Lemon Mousse

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Lemon Mousse

Lemon Mousse
Recipe by Chef Eric Nelson

½ lb. sugar
5 egg yolks
5 each lemon juice & rinds
3 gelatin sheets, soaked
2 cups whipped cream
¼ cup Muscat


Whip sugar, egg yolks and lemon over a double boiler until stiff. Ring out gelatin sheets and add to mixture while hot. Cool the mixture. Fold in whipped cream and refrigerate. Serve with a dollop of whipped cream on top.

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