Lemon Mousse with Lemon Curd

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream1 qt
Lemon Curd
Lemon Confitoptional
Egg Whites
Granulated Sugar
Scaled ingredient total2,885 g

Prep Method 5

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks and set aside.
  3. 3.Melt the bloomed and drained gelatin and whisk into the curd and optional confit until smooth.
  4. 4.Make an Italian meringue with the sugar and egg whites; whip until tepid.
  5. 5.Fold the curd into the meringue, followed by the whipped cream.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$4.9115
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Lemon CurdThis ingredient is not yet set with a purchase cost and unit—
Lemon ConfitThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.3264
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield2,635 g
Total Cost$5.2379
Cost Per G:$0.002

Partial estimate; unpriced ingredients are excluded. 40% of ingredient weight is priced.

5 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Lemon Curd: no active USD purchase price with a convertible package size
  • Lemon Confit: no active USD purchase price with a convertible package size
  • Egg Whites: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 7 connected
!Lemon CurdAdd nutritional data1200 g›✓Heavy CreamCream, heavy940 g›!Lemon ConfitAdd nutritional data250 g›✓Granulated SugarSugars, granulated225 g›✓Egg WhitesEgg, white, raw, fresh150 g›!WaterAdd nutritional data100 g›!Gelatin SheetsAdd nutritional data20 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories160

% Daily Value*

Total Fat 13g
16%
Saturated Fat 7g
36%
Cholesterol 35mg
12%
Sodium 15mg
1%
Total Carbohydrate 10g
4%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 46% mapped. Scaled batch: 4103 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details