Description
This refreshing Lemon Mousse is a light and airy dessert featuring the bright flavors of fresh lemon juice and zest, combined with creamy whipped cream and a subtle hint of vanilla. Perfect for a quick yet elegant treat, it requires minimal cooking and a short chilling time to achieve its fluffy texture.
Ingredients
Scale
Lemon Mousse Ingredients
- 3 large lemons (juiced and zested)
- ½ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Gelatin: In a small bowl, combine 1 tablespoon of gelatin powder with 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom and soften.
- Whisk Eggs and Sugar: In a medium saucepan, whisk together 2 large eggs and ½ cup granulated sugar until the mixture becomes pale and fluffy, indicating the sugar is well incorporated.
- Add Lemon Juice and Zest: Stir in the juice and zest of 3 large lemons along with a pinch of salt. Cook the mixture over low heat, stirring constantly for about 5 to 7 minutes, until it thickens and coats the back of a spoon.
- Dissolve Gelatin: Remove the saucepan from heat. Add the bloomed gelatin to the warm lemon mixture, stirring until fully dissolved. Allow it to cool slightly to prevent curdling when combined with cream.
- Whip Cream: In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Take care not to overwhip, as the cream should remain smooth and fluffy.
- Combine Mixtures: Gently fold the cooled lemon mixture into the whipped cream using a spatula. Mix gently to retain the airy texture without deflating the cream.
- Chill: Spoon the mousse into individual serving cups or a larger bowl. Cover and refrigerate for at least 2 hours or until the mousse is set and firm to the touch.
- Serve: After chilling, serve the lemon mousse as is or garnish with additional lemon zest, whipped cream, or fresh berries for added color and flavor.
Notes
- Ensure the lemon mixture has cooled slightly before folding into whipped cream to avoid curdling.
- Do not overwhip the cream; soft peaks work best for light mousse texture.
- Chilling time is essential for proper setting of the mousse due to gelatin.
- For a more intense lemon flavor, you can add extra zest as garnish.
- This mousse can be prepared a day ahead and kept refrigerated until serving.
