Lemon mousse
Posted by Marit on April 27, 2008
Sometimes I get fed up with all the cakes and pies and would like something lighter for 
dessert. Some kind of mousse for example. I only had a lemon in my fridge, no other fruits or berries, so I decided to go for a light lemon mousse. It turned out pretty well, even J was impressed. And this guy is not very easy to impress.
I only made 2 glasses, but the next time would double the ingredients and do 4 glasses, so that I would have a dessert for the next evening as well. Still, be careful not to prepare too much of it, cause mousses only stay fresh for a couple of days. And you can’t freeze them.
2 large eggs
2 tbsp sugar
25 ml lemon juice
1 tsp grated lemon rind
2 sheets gelatin (about 2 tsp gelatin powder)
50 ml hot water
50 ml whipping cream
# Separate the eggs.
# Place egg yolks, lemon rind and juice in a saucepan. Simmer at low heat for about 3 minutes, stirring constantly until sauce is thickened.
# Whip egg whites with sugar until stiff, also whip cream with the rest of the sugar until stiff.
# Soften gelatin sheets in cold water for a few minutes. Remove excess water and place sheets to a dry bowl, pour over with 50 ml hot water. Stir, until the sheets have melted.
# Add gelatin into the egg yolk’s mixture, stir well. Gently fold whipped cream, then stiff egg whites into the lemon & egg mixture.
# Pour into two individual glasses, cover with plastic wrap and refrigerate until set, for about 6-7 hours.
Next time I might do the final folding in a jar rather than a bowl so that it would be easier to pour the mousse into separate glasses.
It can be served with whipping cream or some fruits. J tried it with some strawberry jam – and according to him and the look on his face while he was eating it, it was something very delicious. I ate it just as it was – I think its lightly acidulous taste was quite pleasant and it didn’t call for any extras.
By the way, did you know that most commercial gelatin is made of pig’s skin? Luckily it doesn’t have any effect on the flavour, so…do try this recipe, its good, honestly!
