What can I tell you – light, fresh, yummy, yummy, yummy, zesty, sweet, heavenly springs to mind. This is just a lovely, lovely lemon mousse that takes a bit of effort but is soooooo worth it. Try it and I guarantee you’ll add it to your favourites list!
What you need…
1 x 1 pint mould, filled with cold water
1½ dessertspoons gelatine powder
45ml cold water
1½ eggs (I know! See tip!)
1 egg yolk
50g caster sugar
65ml lemon juice
Grated zest of 1½ lemons
125ml double cream, lightly whisked to soft peaks
What to do…
Take a large bowl (bigger than the one that you are going to whisk the eggs and sugar in), tip in a load of ice, top up with water and set aside.
Put a large saucepan over the heat with a steamer and bring to a simmer.
Tip the gelatine into the water to soften. Set aside.
Put the eggs and yolk with the sugar into a large heatproof bowl and pop into the steamer. Use a handheld electric whisk and beat for between 5 and 10 minutes until the mixture is pale and fluffy and the whisk leaves a distinct trail.
Remove from the heat, setting onto a tea towel on your worktop to prevent slipping. Add the lemon juice and zest and continue to whisk until the mixture is cool.
Stick the gelatine into a microwave for a few seconds to melt and then tip into the mixture. Whisk to incorporate.
Put your mixture bowl into the iced water bowl and pop in a balloon whisk. For 15 – 20 minutes (whilst you clear up) keep coming back to the mixture and give it a gentle little whisk, also scraping down the side of the bowl until the mixture is just starting to set. Fold in the cream so that it is evenly incorporated.
Empty the water from your mould and then tip your mixture in. Cover and chill for at least 2 hours. To unmould, fill your sink with hot water to a height just below that of your mould. Pop the mould into the water and remove when you see the sides of the mousse just coming away from the mould. Invert onto a pretty plate (remember to breathe – it will plop out – I promise!!!) and serve to a very appreciative audience! Enjoy – it is simply heavenly!
This is half the original recipe – works perfectly for us when we’re on our own but obviously, you can’t really have half an egg. For the half, chuck an egg in a measuring jug, beat it with a fork just to mix it all together, see how much liquid there is and the chuck half down the sink. Sorry, but there it is: either this or double up and invite friends around or eat a lot of lemon mousse (not necessarily a problem!!!)
No idea! Another once clipped from a magazine years ago that I have made and enjoyed successfully over at least 2 decades!
It is easy, but it does take time and there’s quite a lot of clearing up. That said, it can be prepared 24 hours in advance so hey, job done if you have friends coming around!