Lemon Mousse
This recipe creates a great winter dessert. Although this mousse takes some precision and patience, the flavors produced is well worth the effort.
Makes
Serving size
Ingredients
4 large eggs
¾ cup sugar
¼ cup water
1¼ ounce unflavored gelatin
½ cup lemon juice, squeezed
1 tablespoon lemon zest (from 2 lemons)
¾ cup heavy cream
Instructions
- Separate the egg yolks from the egg whites and place them into separate bowls.
- Place half of the sugar in a large mixing bowl. Add egg yolks to the sugar. Beat with an electric mixer for 5 minutes at high speed.
- Pour water into a small saucepan and place over low heat.
- Add gelatin and stir constantly until it is dissolved.
- Remove from heat and let cool for 2 minutes.
- Beat in lemon juice and zest into the whipped egg yolks with the electric mixer until well blended.
- Switching to a wooden spoon, blend the dissolved gelatin into the egg yolk mixture. Mix well and refrigerate for 10 minutes (or until the mixture coats the back of the spoon).
- In a stainless or glass bowl, beat the egg whites with the electric mixer at high speed and add the remaining sugar, 2 tablespoons at a time. Beat until whites are very stiff, about 3 to 5 minutes.
- Fold the whipped whites into the thick yolk mixture with a wooden spoon.
- In a separate bowl, beat the cream with the electric mixer on medium-high speed, until it is very thick, about 5 minutes. Fold the whipped cream into the egg mixture.
- Pour into individual serving bowls and refrigerate for 1 hour.
- Serve and enjoy!
Cooking Tip
If you don’t have a lemon reamer, use the edge of a soup spoon to add pressure into the lemon halves to release the juice more easily. You can also extract more juice through this method than if you were to simply squeeze with your hands.
Recipe contributed by FamilyCook Productions
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