Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 4 egg yolks
- 1/4 cup water
- 1 envelope unflavored gelatin
Special Equipment Needed:
- Electric mixer
- Mixing bowls
- Saucepan
- Whisk
- Rubber spatula
- Ramekins or serving glasses
Step-by-Step Instructions:
1. In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to soften.
2. In a saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
3. Remove the saucepan from the heat and stir in the softened gelatin until it dissolves completely.
4. In a large mixing bowl, beat the heavy cream until stiff peaks form.
5. Gently fold the lemon mixture into the whipped cream until fully combined.
6. Divide the mixture evenly among the ramekins or serving glasses.
7. Chill in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 292
Fat per serving: 21g
Carbohydrates per serving: 24g
Protein per serving: 3g
Sodium per serving: 27mg
Sugar per serving: 22g
Substitutions for ingredients:
- You can use lime juice and zest instead of lemon for a lime mousse.
- If you don't have heavy cream, you can use whipped coconut cream or whipped aquafaba (the liquid from a can of chickpeas).
Variations:
- Add a layer of graham cracker crumbs or crushed cookies to the bottom of each serving glass for a crunchy texture.
- Top each serving with fresh berries or a dollop of whipped cream.
- Add a tablespoon of limoncello or other liqueur for a boozy twist.
Tips and Tricks:
- Make sure to beat the heavy cream until stiff peaks form to ensure a light and fluffy mousse.
- Use freshly squeezed lemon juice for the best flavor.
- If the mixture is too thick to fold into the whipped cream, you can whisk in a tablespoon of heavy cream to loosen it up.
Storage Instructions:
Store the lemon mousse in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This recipe does not need to be reheated.
Presentation Ideas:
Serve the lemon mousse in individual ramekins or serving glasses for an elegant presentation.
Garnishes:
Garnish each serving with a sprig of fresh mint or a slice of lemon.
Pairings:
Pair this lemon mousse with a glass of sparkling wine or a cup of tea.
Suggested Side Dishes:
This recipe does not require any side dishes.
Troubleshooting Advice:
- If the mixture is too runny, you may have undercooked the egg mixture. Cook it for a few more minutes until it thickens.
- If the mixture is too thick, you may have overcooked the egg mixture. Add a tablespoon of heavy cream to loosen it up.
Food Safety Advice:
- Make sure to refrigerate the mousse at 40°F or below to prevent bacterial growth.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food History:
Mousse is a French dessert that originated in the 18th century. It is traditionally made with whipped cream and eggs, and can be flavored with chocolate, fruit, or other ingredients.
Flavor Profiles:
This lemon mousse is tangy, sweet, and creamy.
Serving Suggestions:
Serve this lemon mousse as a light and refreshing dessert after a heavy meal.
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