Recipe for homemade lemon mousse
Classic Lemon Mousse Like Mom Used to Make!
A delicious and light dessert that evokes memories, joy, and childhood nostalgia for most. A guaranteed winner every time.
Lemon mousse is a dessert classic, and (almost) all of us have a relationship to it: Whether it’s the 90’s community center version, grandma’s best, or just a dessert you always had when your parents had guests, you’re sure to get your own associations when you hear the word lemon mousse.
This lemon mousse is both tart, sweet, and smooth, just like a real and traditional lemon mousse should be – and it just tastes wonderfully delightful.
Lemon mousse is typically served with whipped cream on top, but you can also garnish it with fresh raspberries, nut crunch, or a delicious meringue that is lightly torched on top.
I served it with torched meringue and torched white chocolate sprinkled with brown sugar.
Homemade Lemon Mousse
Ingredients
- 2 pcs. Lemon Must be organic as both the zest and juice will be used
- 4 pcs. Gelatin Sheets
- 3 pcs. Egg
- 37.5 gram Sugar
- 300 gram Whipping Cream
Instructions
- Take a bowl and fill it with cold water.
- Soak the 4 sheets of gelatin in the cold water.
- Grate the zest of the lemons into another small bowl and set it aside. Make sure only the yellow zest is used, as the white part is bitter.
- Squeeze the lemons for juice and pour the juice into a small saucepan.
- Heat the lemon juice over medium heat.
- When it is lukewarm, squeeze the excess water from the gelatin and add it to the pan.
- Stir until the gelatin is dissolved.
- Once dissolved, add the grated lemon zest to the pan and set it aside to cool while preparing the rest of the ingredients.
- Find a new bowl and an electric mixer.
- Pour the heavy cream into the bowl and whip it into a light foam. Be careful not to over-whip the cream. It should just be able to form small peaks. Set the bowl aside.
- Separate the eggs into whites in one bowl and yolks in another bowl.
- Take the bowl with the egg yolks, add sugar, and whip until you get a thick, slightly sticky egg yolk mixture. The egg yolks will become light and fluffy. Then set the bowl aside. Take the bowl with egg whites and whip them until stiff (until the bowl can be turned upside down without the egg whites falling out). Whip the egg whites last to avoid them standing too long and getting too warm. The whipped egg whites can separate if they stand too long. The unwhipped egg whites will settle and cause your mousse to split.
- Take the bowl with the whipped egg yolks and whip them lightly again if they have deflated a bit.
- Sift the lemon juice into the bowl with the whipped egg yolks and whip the lemon juice and egg yolks well together into a homogeneous mixture.
- Now gently fold the lightly whipped cream into the egg mixture a little at a time. Fold until there are no more lumps.
- Take the bowl with the stiffly whipped egg whites and add the mixture of egg yolks, lemon juice, and whipped cream into the bowl with the stiffly whipped egg whites.
- Gently fold everything together into a homogeneous mixture.
- Arrange in 6 serving glasses and refrigerate overnight.
- Just before serving the delicious and chilled lemon mousses, garnish them with your desired topping.
- Serve – and enjoy.