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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16
Amount Per Serving
Calories 267
% Daily Value**
Total Fat 15g
22%
Saturated Fat 7g
11%
Unsaturated Fat 2g
Cholesterol 118mg
39%
Sodium 40mg
2%
Total Carbohydrate 32g
11%
Dietary Fiber 2g
7%
Sugars 24g
Protein 5g
Vitamin A  10%Vitamin C  38%
Calcium  4%Iron  5%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Mousse Squares with Date Walnut Crust

Recipe Tags: Mousse Recipes

Date Added: June 11, 2009

Ingredients:

1 1/2 Tablespoons Water
1 Teaspoon Vanilla
10 Tablespoons Fresh Lemon Juice
3/4 Cup Flour
1/2 Cup Walnut chopped
2 Teaspoons Lemons peel grated
1/2 Cup Dates chopped
Cup Sugar
1/4 Cup Dark Brown Sugar firmly packed
1/4 Cup Unsalted Butter cut into small piece
5 Eggs separated, room temperature
2 Teaspoons Unflavored Gelatin softened in:
1 Cup Heavy Whipping Cream chilled
3/4 Cup Heavy Whipping Cream chilled beaten to firm peaks
16 Fresh Strawberries cut in half
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Directions:

1. For crust: Preheat oven to 375.

2. Generously butter 8" square baking pan. Combine all ingredients in a food processor.

3. Using the on/off switch, blend until crumbly.

4. Press into the bottom and up sides of prepared pan.

5. Bake until edges are light brown, 8 to 10 minutes; cool.

6. For mousse: Stir yolks, lemon juice, 1/3 cup sugar and lemon peel in top of double boiler, mixing until sugar dissolves.

7. Stir over simmering water until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes.

8. Remove pan from double boiler. Add gelatin and stir until dissolved.

9. Let stand until cool but not set. Beat egg whites in a large bowl until soft peaks form.

10. Gradually beat in 1/3 cup sugar. Fold 1/4 into lemon mixture to lighten; gently fold in remaining whites.

11. Whip 1 cup cream in another bowl until soft peaks form.

12. Gently fold into lemon mixture. Spread mousse in crust-lined pan.

13. Cover and refrigerate at least 5 hours. (Can be prepared up to this point 1 day ahead).

14. Just before serving, cut dessert into 16 squares.

15. Transfer to a platter. Spoon whipped cream into a pastry bag fitted with small star tip.

16. Pipe cream around the top edges of each square.

17. Garnish center of each with strawberries and a mint leaf.

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Dietary Notes:
This recipe is very low-sodium with 39.5mg per serving

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Butter, Gluten, Strawberry, MSG, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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