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Lemon Mousse Bombes
http://userealbutter.com/2009/03/31/lemon-mousse-bombe-recipe/
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Ingredients
categorized
original
8 oz. white chocolate, tempered and ready to use
1/2 recipe lemon chiffon cake (1 sheet cake)
4 oz. raspberries, fresh
2 oz. Grand Marnier or Cointreau
1 lb. lemon mousse (make this last)
14.5 oz cake flour
8.75 oz confectioner’s sugar
6.75 oz whole milk
6 oz canola oil
3.25 oz eggs
4 oz. lemon juice
0.5 oz baking powder (may want to add more for sea level)
13 oz egg whites
9.5 oz granulated sugar
1 tsp vanilla extract
2 1/2 tsp powdered gelatin
2 oz fresh lemon juice
10 oz heavy cream (medium peaks)
8 oz lemon curd, freshly made or warmed
1 oz light corn syrup
1/2 tsp lemon extract
Ingredients
categorized
original
Produce
Lemon mousse
(
1
lb.
)
Raspberries, fresh
(
4
oz.
)
Condiments
Lemon curd
(
8
oz
)
Cooking & Baking
Baking powder
(
1/2
oz
)
Cake flour
(
14 1/2
oz
)
Canola oil
(
6
oz
)
Confectioner’s sugar
(
8 3/4
oz
)
Corn syrup, light
(
1
oz
)
Granulated sugar
(
9 1/2
oz
)
Lemon extract
(
1/2
tsp
)
Vanilla extract
(
1
tsp
)
White chocolate
(
8
oz.
)
Bread & Baked Goods
Recipe lemon chiffon cake
(
1/2
)
Drinks
Lemon juice
(
4
oz.
)
Lemon juice, fresh
(
2
oz
)
Dairy
Heavy cream
(
10
oz
)
Whole milk
(
6 3/4
oz
)
Refrigerated
Egg whites
(
13
oz
)
Eggs
(
3 1/4
oz
)
Desserts
Gelatin, powdered
(
2 1/2
tsp
)
Beer, Wine & Liquor
Grand marnier or cointreau
(
2
oz.
)
Preparation
Read recipe preparation on
userealbutter.com
Use Real Butter
userealbutter.com
All 605 recipes
Social Stats
35.0
Rating
1-100
2
Tweets
11
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Shares
6
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Views
48
PinterestPins
Recipe Stats
Published March 31, 2009 (3 years ago).
7 people saved this recipe.
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