Description
This Lemon Mousse is an incredibly light and creamy dessert bursting with fresh citrus flavor. Made with whipped cream, fresh lemon juice, and a delicate egg yolk and white base, this no-bake mousse is perfect for an elegant treat. It’s easy to prepare, requires minimal ingredients, and delivers a refreshing balance of tartness and sweetness that’s sure to impress.
Ingredients
Scale
Main Ingredients
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1/8 teaspoon salt
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until it absorbs the water and blooms.
- Prepare Lemon Egg Mixture: In a heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture is pale in color and slightly thickened. Add the lemon juice and lemon zest, mixing well.
- Cook the Lemon Mixture: Place the bowl over a saucepan of simmering water (creating a double boiler) and stir constantly. Cook for about 5 to 7 minutes until the mixture thickens slightly and coats the back of a spoon.
- Dissolve Gelatin: Remove the bowl from heat and stir in the bloomed gelatin until it is fully dissolved into the lemon mixture. Allow this mixture to cool to room temperature before proceeding to ensure the mousse maintains a light texture.
- Whip the Cream: In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form, making sure not to overbeat.
- Beat Egg Whites: In another clean bowl, beat the egg whites with the salt until stiff peaks form, which will help aerate the mousse.
- Fold Ingredients Together: Gently fold the whipped cream into the cooled lemon mixture until combined. Then carefully fold in the beaten egg whites until the mixture is smooth and fully incorporated, being careful to maintain the airy texture.
- Chill the Mousse: Spoon the mousse into individual serving glasses or bowls. Refrigerate for at least 3 hours or until fully set before serving to allow the flavors to meld and the texture to firm up.
Notes
- For a stronger lemon flavor, add an extra teaspoon of lemon zest in the initial lemon mixture.
- Ensure the lemon-egg mixture is completely cooled before folding in the whipped cream to prevent deflating the mousse.
- This dessert can be prepared up to one day in advance and stored covered in the refrigerator.
