Recipe for lemon mousse
This fresh and delightful, airy lemon mousse is made with gelatin. The mousse can be used as a filling in a cake, “cream puff,” or as part of a dessert.
There is vanilla in the mousse which gives flavor nuances reminiscent of the well-known Danish ice pop: Københavnerstang.
Ingredients
- 0.25 Whipping Cream
- 1 Gelatin Sheets
- 8.4 gram Vanilla Sugar Or half a vanilla pod
- 15 gram Powdered Sugar
- 10 gram Lemon Juice
Instructions
- Soak the gelatin sheets in a bowl of cold water for 10 minutes
- In a bowl, combine cream, powdered sugar, vanilla, and lemon, and whip to a light whipped cream.
- Squeeze excess water from the gelatin and melt it in a bowl over a water bath.
- Once the gelatin has melted, remove it from the heat and mix a little of the whipped cream into the melted gelatin, stirring well.
- Now pour the whipped cream with gelatin into the larger bowl of whipped cream and gently fold it together.
- Transfer the lemon mousse to a piping bag and pipe the mousse into the desired shape.
- If the mousse is to be coated with a glaze, freeze it overnight as it needs to be ice-cold for the glaze to set.
- If the mousse is to be served, add a dessert mousse with a bit of crunch, then place the mousse into four serving glasses and chill for at least 60 minutes before serving.
If the mousse is to be coated with a glaze, freeze it overnight as it needs to be ice-cold for the glaze to set.