Fresh Lemon Mousse
The recipe below has some tang, but in a good way. I have always had a sweet spot for lemon flavor and this just plain hits the spot. Made even more aesthetically pleasing when served in a lemon cup, and you get that little extra taste as well.
For 4 people
- 2 tablespoon(s) cold water
- 1 teaspoon(s) unflavored gelatin powder
- 6 eggs
- juice from 4 lemons (1/3 cup)
- 3/4 cup(s) sugar
- 1 stick butter or margarine, cut into 1/2-inch pieces
- 1/2 cup(s) heavy cream
- yellow food coloring, optional
Fresh Lemon Mousse Directions
- Slice the tops off of the 4 lemons. Take a serrated knife and remove flesh of the lemons by cutting in between the flesh and the rind inside. Gently take a teaspoon and lift out the flesh. Squeeze the juice from the flesh into a small bowl for the recipe.
- In a small bowl, sprinkle the cold water over the gelatin; set aside. In a medium saucepan, combine the eggs, lemon juice and sugar: whisk to combine. Set over medium heat and cook, stirring constantly, until the mixture has thickened, about 5 minutes.
- Whisk in gelatin well and remove from heat. Strain through a sieve into a large bowl if using a hand mixer. Strain into a mixer bowl if using a countertop mixer. Beat on high for 2 minutes. Add the butter, one pat at a time.
- When the first pat has disappeared, add another until butter is used up. Continue beating until mixture is smooth and cooled, about another 2-3 minutes. Transfer to another bowl and let stand, uncovered, until it begins to set, about 8-10 minutes. Wash and dry that bowl(or use another) and add the heavy cream. Beat on high until stiff peaks form. Add a drop or two of yellow food coloring if desired. Gently fold in the lemon mixture, scoop into individual prepared lemon cups and refrigerate until cold and set, about another hour.