Lemon Mousse

This elegant Lemon Mousse offers a perfect balance of tart and sweet flavors, creating a light and airy dessert that feels luxurious without being heavy. The base is a rich, velvety lemon curd stabilized with gelatin and folded with stiff egg whites for incredible volume. It is crowned with a vibrant raspberry coulis and a cloud of sweetened whipped cream. This dessert is ideal for spring gatherings, brunches, or as a refreshing end to a heavier meal. The bright citrus notes cut through the richness of the cream, providing a clean, satisfying finish that guests will remember.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 403.1

Dietary: Gluten-free

Description

This elegant Lemon Mousse offers a perfect balance of tart and sweet flavors, creating a light and airy dessert that feels luxurious without being heavy. The base is a rich, velvety lemon curd stabilized with gelatin and folded with stiff egg whites for incredible volume. It is crowned with a vibrant raspberry coulis and a cloud of sweetened whipped cream. This dessert is ideal for spring gatherings, brunches, or as a refreshing end to a heavier meal. The bright citrus notes cut through the richness of the cream, providing a clean, satisfying finish that guests will remember.

Ingredients

3 Egg Yolks
3 tablespoon Sugar
1 package Unflavored gelatin
1/3 cup Hot water
1/2 cup Fresh lemon juice
3 Egg Whites
2 tablespoon Sugar
1 tablespoon Grated lemon rind
1 cup Whipping cream
2 tablespoon Sugar
10 ounce Package frozen raspberries, thawed, or 1-1/2 cups fresh raspberries

Directions

1
In the top of a double boiler, beat egg yolks and 3 tablespoons sugar until lightened in color and fluffy, about 2 minutes.
2
Dissolve unflavored gelatin in 1/3 cup hot water and 1/2 cup fresh lemon juice. Stir this mixture into the egg yolk mixture.
3
Continue beating the lemon-egg mixture for 1 more minute to ensure the gelatin is fully incorporated.
4
Remove the mixture from heat and refrigerate for 10 minutes to cool and slightly thicken.
5
Meanwhile, beat egg whites and 2 tablespoons sugar in a clean bowl until stiff peaks form.
6
Remove the lemon mixture from the refrigerator. Gently fold in the beaten egg whites and 1 tablespoon grated lemon rind.
7
Pour the mousse mixture into serving dishes and chill for 4 to 6 hours, or until set.
8
While the mousse chills, whip 1 cup whipping cream with 2 tablespoons sugar until soft peaks form. Refrigerate until ready to serve.
9
In a blender, combine raspberries, 1 tablespoon fresh lemon juice, and 1 tablespoon sugar. Puree for 1 minute until smooth.
10
To serve, top each portion of set lemon mousse with a dollop of sweetened whipped cream and a spoonful of the raspberry puree.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 403.1kcal

% Daily Value *
Total Fat 21.9g34%
Saturated Fat 13.3g67%
Cholesterol 66.0mg22%
Sodium 98.0mg5%
Total Carbohydrate 30.4g11%
Dietary Fiber 0.2g1%
Sugars 28.7g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the egg whites are beaten in a completely clean, grease-free bowl for best results.

The mousse can be prepared up to 6 hours in advance. Store covered in the refrigerator.

For a smoother raspberry coulis, strain the puree through a fine-mesh sieve to remove seeds before serving.

Keywords: lemon, mousse, dessert, raspberry, citrus, light, airy, whipped cream, gelatin, egg yolk, egg white, couli, no-bake, spring, brunch, refreshing, tart, sweet, chilled, make-ahead

Read it online: https://www.chefs-mate.com/recipe/lemon-mousse/