Refreshing lemon mousse
Votes: 5
Time: 1 hour 27 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
An airy and refreshing lemon mousse with a perfectly balanced citrus flavor, perfect for a festive dessert. To prepare the mousse, first simmer the cream in a double boiler. Then, cool it and mix it with whipped egg whites and separately whipped cream, infusing the mousse with air bubbles. For added flavor, stir in some prepared lemon curd. To make the mousse look beautiful and impressive, garnish it with sweet whipped cream and thin lemon wedges. Serve chilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mousse
- 3 whole large eggs
- 3 large eggs, separate the yolks from the whites
- 1 tbsp. + 2 tbsp. sugar
- 2 tsp. grated lemon zest
- 0.5 cup freshly squeezed lemon juice (4 lemons)
- 1 cup heavy cream
- 0.5 cups of quality lemon curd, room temperature
- Sweet whipped cream, recipe below
- Sliced lemon, for garnish
Sweet whipped cream
- 1 cup cold heavy cream
- 1 tbsp. sugar
- 0.5 tsp vanilla extract
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Cooking the dish according to the recipe:
- In a large heatproof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for 10-12 minutes, until the mixture thickens like pudding. (I start whisking with a whisk when the mixture begins to thicken.) Remove from the heat and set aside for 15 minutes. Place plastic wrap directly on the surface of the custard and refrigerate for 1-2 hours.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons of sugar and continue beating until the whites are stiff and glossy. Gently fold the beaten whites into the chilled lemon mixture with a silicone spatula. Pour the cream into the same bowl of an electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until stiff peaks form. Gently fold the whipped cream into the lemon mixture. Fold in the lemon curd and transfer the mixture to a 7-inch (18 cm) diameter, 3-inch (8 cm) deep soufflé mold. Garnish with sweetened whipped cream and quartered lemon slices. Chill and serve the mousse cold.
Sweet whipped cream:
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream, sugar, and vanilla. Beat on medium, then high speed, until peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip.
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