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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
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I created this new dessert last Friday when attending an invitation, A meringue-cream base and a fluffy lemon mousse. I just wanted to offer something new, all of the guests asked me for the recipe, here it is, hope you like it. Ingredients:
crunchy meringue layer |
4 cups whipping cream |
3/4 cup sugar |
50 small plain or vanilla meringues |
2 medium meringues for decoration |
fluffy lemon mousse |
1 can evaporated milk |
1 can condensed milk |
1/2 cup lemon juice |
3-4 drops green food color |
Directions:
1. 2-3 HOURS BEFORE:
2. Open the can of evaporated milk pour it in a bowl and put it in the freezer for 2 -3 hours, till it's almost frozen.
3. Cover the pan of your preference with foil. I used a plastic I have at the bakery, similar as the one used for packing doughnuts.
4. FOR THE CRUNCHY MERINGUE LAYER
5. In a bowl put the whipping cream start beating with electric mixer, add the sugar gradually.
6. Beat till soft peaks appear.
7. Cut meringues in pieces (with your hands is ok)
8. FIRST LAYER
9. Add the meringues to the whipping cream, mix perfectly and pour half of the mix into pan.Put mold into the freezer.
10. Save the rest in the refrigerator.
11. FOR THE FLUFFY LEMON MOUSSE
12. Take out of the freezer the evaporated milk, with electric mixer beat till it doubles it's volume ( for perfect results the milk has to be almost frozen) It whips as whipping cream, it's incredible.
13. Add lemon juice, and then the can of condensed milk.
14. Add 3-4 drops of green food color.
15. Mix perfectly.
16. SECOND LAYER
17. Add mousse to the mold
18. THIRD LAYER
19. Add the meringue mix you saved in the refrigerator.
20. Freeze for 24 hours if possible.
21. Unmold, and enjoy.
22. PRESENTATION
23. You can decorate with meringues or if you like add a chocolate sauce.
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