Recipe for easy lemon mousse
Velvety lemon mousse just like grandma used to make it!
This tangy, light, and airy lemon mousse is suitable for both cakes and a wide range of other sweet treats and desserts – and it also stands fantastically well on its own.
Lemon mousse has a somewhat lighter consistency than the traditional Danish lemon fromage, which many of us became acquainted with in the colorful ’80s: It was a classic feature in several festive occasions.
The rounded creaminess and sweetness from whipped cream always provide a good counterbalance to the tangy, fresh taste of lemon, but here I served the lemon mousse with white chocolate, and it was a formidable flavor combination.
This recipe is for 2 servings, but it can easily be doubled to make one large lemon mousse or several smaller individual servings, for example, in small fine bowls or glasses.
Easy Lemon Mousse
Ingredients
- 1 leaf Gelatin Sheets
- 35 gram Sugar
- 2 Pasteurized egg yolks
- 150 gram Cream
- 1 Lemon The juice thereof
- Lemon Zest From 1 lemon. Optional
- 1 package Chocolate Gold
Instructions
Lemon Mousse
- Find a bowl and fill it with ice-cold water.
- Place the gelatin sheets in the cold water for about 15 minutes.
- Take a pot and pour the lemon juice into it.
- Warm the lemon juice on the stove. It should not boil.
- Squeeze the gelatin sheets and place them in the pot with the warm lemon juice.
- Stir. Continue until the gelatin has melted.
- Remove the bowl from the pot.
- Take a new bowl and add egg yolks, sugar, and lemon zest.
- Whisk until you have a thick and airy egg mixture.
- Find another bowl and pour the cream into it.
- Whisk the cream until it forms a light foam.
- Now pour the lemon juice into the egg mixture, a little at a time, while gently folding it in.
- Then fold the egg mixture into the whipped cream, again a little at a time.
- The mousse is ready when you have a completely uniform mixture.
- Portion the lemon mousse or pour it into one large bowl, depending on your serving preference.
- Place the lemon mousse in the fridge for two to three hours to set.
Gold “honeycombs”
- I made my gold “honeycombs” with this chocolate.
- Take a pot.
- Find a bowl that fits over the pot and is heat-resistant.
- Fill the pot halfway with water.
- Heat the water on the stove. The water should be just below boiling point and must not boil.
- Chop the chocolate into smaller pieces.
- Pour the chocolate pieces into the bowl.
- Place the bowl over the pot.
- Let the chocolate melt over the water bath.
- Rinse the bubble wrap under the faucet and dry it with a dish towel.
- Pour the melted gold chocolate over the bubble wrap and let it harden.
- Break the chocolate honeycombs into pieces and decorate your lemon mousse.
- Serve 🙂