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Lemon Ice Cream Mousse Cake

 
One serving costs about $1.31

$1.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 summer,dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:36%

Spoonacular Score: 36%

 

Lemon Ice Cream Mousse Cake might be just the dessert you are searching for. This dairy free recipe serves 4 and costs $1.31 per serving. One serving contains 762 calories, 15g of protein, and 26g of fat. If you have vanillan essence, gelatin powder, optima flour, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is good. Try Lemon Cake with Whipping Cream Mousse, Creamy Lemon Ice Cream, and Cinnamon Roll Ice Cream Cake for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 Tbsps
0.5 Tbsps chocolate
chocolate
1.24 oz
1.24 oz corn oil
corn oil
1
1  egg yolk
egg yolk
2
2  eggs
eggs
some
some flour
flour
4.41 oz
4.41 oz flour
flour
7.76 oz
7.76 oz fresh fudge ice cream topping
fresh fudge ice cream topping
0.35 oz
0.35 oz gelatin
gelatin
some
some ice cream
ice cream
1.06 oz
1.06 oz ice water
ice water
2 slices
2 slices canned lb cake
canned lb cake
1.24 oz
1.24 oz lemon juice
lemon juice
2 tsps
2 tsps lemon zest
lemon zest
1.06 oz
1.06 oz orange juice
orange juice
1 square
1 square sponge cake
sponge cake
3.53 oz
3.53 oz sugar
sugar
0.5 tsps
0.5 tsps vanilla essence
vanilla essence
some
some vanilla essence
vanilla essence
1.06 oz
1.06 oz water
water
6.35 oz
6.35 oz water
water
0.5 Tbsps chocolate
0.5 Tbsps
chocolate
1.24 oz corn oil
1.24 oz
corn oil
1  egg yolk
1
egg yolk
2  eggs
2
eggs
some flour
some
flour
4.41 oz flour
4.41 oz
flour
7.76 oz fresh fudge ice cream topping
7.76 oz
fresh fudge ice cream topping
0.35 oz gelatin
0.35 oz
gelatin
some ice cream
some
ice cream
1.06 oz ice water
1.06 oz
ice water
2 slices canned lb cake
2 slices
canned lb cake
1.24 oz lemon juice
1.24 oz
lemon juice
2 tsps lemon zest
2 tsps
lemon zest
1.06 oz orange juice
1.06 oz
orange juice
1 square sponge cake
1 square
sponge cake
3.53 oz sugar
3.53 oz
sugar
0.5 tsps vanilla essence
0.5 tsps
vanilla essence
some vanilla essence
some
vanilla essence
1.06 oz water
1.06 oz
water
6.35 oz water
6.35 oz
water

Equipment

double boiler
double boiler
cake form
cake form
whisk
whisk
pot
pot
double boiler
double boiler
cake form
cake form
whisk
whisk
pot
pot


Instructions

  1. Soak 10g gelatin powder and 30g water for 5 mins.
  2. In a pot boil sugar, water, lemon juice, orange juice and lemon zest together then add in soaked gelatin stir till gelatin melted. Off heat, add egg yolk ~ stir well with a hand whisk and leave lemon liquid mixture till cool.
  3. Chill lemon liquid mixture in the fridge for one hour till liquid curdled. Use hand whisk to stir lemon liquid mixture again to smooth before adding fresh topping into it.
  4. Whip up fresh topping cream till peak form and mix it into the lemon liquid mixture
  5. Place one slice of chocolate sponge into a cake ring and pour half of lemon mousse on it and cover with another slice of chocolate sponge cake ~ pour in the remaining lemon mousse on top.
  6. Put the lemon ice cream mousse cake in the freezer for 2 hours then pour lemon sauce on top.
  7. Lemon sauce
  8. Egg yolk
  9. G Sugar
  10. G Lemon juice
  11. G Fresh milk
  12. Tsp Lemon zest
  13. A small drop of lemon coloring
  14. Mix all the ingredients with a hand whisk in a double boiler and stir mixtures thickened.
  15. Cool down mixtures a little and gently pour on to the lemon ice cream mousse cake.
  16. Let the lemon sauce spread evenly on the cake by shaking the cake tin gently.
  17. Put the ice cream cake back to the freezer for several hours or till overnight.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.30
Ingredient
½ tablespoons chocolate
35 grams corn oil
1 egg yolk
2 eggs
some flour
125 grams flour
220 grams fresh fudge ice cream topping
10 grams gelatin
some ice cream
2 slices canned lb cake
35 grams lemon juice
2 teaspoons lemon zest
30 grams orange juice
100 grams sugar
½ teaspoons vanilla essence
some vanilla essence
Price
$0.12
$0.12
$0.24
$0.48
$0.04
$0.17
$1.34
$0.71
$0.85
$0.32
$0.24
$0.33
$0.06
$0.14
$0.02
$0.05
$5.22

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
762 Calories
15g Protein
25g Total Fat
117g Carbs
6% Health Score
Limit These
Calories
762
38%

Fat
25g
39%

  Saturated Fat
9g
57%

Carbohydrates
117g
39%

  Sugar
65g
73%

Cholesterol
175mg
59%

Sodium
367mg
16%

Alcohol
0.52g
3%

Caffeine
5mg
2%

Get Enough Of These
Protein
15g
31%

Selenium
27µg
39%

Vitamin B2
0.59mg
34%

Vitamin B1
0.41mg
28%

Manganese
0.53mg
27%

Folate
105µg
26%

Phosphorus
252mg
25%

Vitamin E
3mg
22%

Iron
3mg
20%

Copper
0.37mg
19%

Calcium
152mg
15%

Vitamin B3
2mg
14%

Fiber
3g
13%

Magnesium
53mg
13%

Vitamin B5
1mg
12%

Potassium
413mg
12%

Zinc
1mg
11%

Vitamin C
8mg
11%

Vitamin B12
0.61µg
10%

Vitamin A
502IU
10%

Vitamin B6
0.13mg
7%

Vitamin D
0.86µg
6%

Vitamin K
5µg
5%

covered percent of daily need

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