Here is the recipe for a fresh and delicious spoon dessert, ideal to end a summer dinner: the lemon mousse. Soft and fragrant, made with only egg whites, fresh cream, sugar and lemon juice, it is a simple delight.
Ingrediants
- 250 g of granulated sugar
- 60 ml of lemon juice
- 150 g of egg whites
- 400 ml of fresh cream
- 6 g of sheet gelatin
- the zest of 1 organic lemon
There lemon mousse it is a fresh and delicious idea to propose as a dessert at the end of a summer lunch or dinner.
A recipe that does not involve difficulty but requires the help of a kitchen thermometer. Only in this way will you be able to keep perfectly under control the suitable temperature in the preparation of the Italian meringue which is the basis of the mousse. For the rest very fresh cream, sugar, excellent quality lemons and at least a couple of hours of rest in the refrigerator.
If you love the lemon desserts without cooking, which maintain the intense aroma and scent of the fruit, do not miss our lemon sorbet or the super delicious lemon tiramisu.
If, on the other hand, you want to go for the classic chocolate mousse, also in the egg-free chocolate mousse version, this is the one for you.
OTHER DELICIOUS RECIPES: Strawberry mousse, Yogurt and passion fruit mousse, Coffee and Baileys mousse, Mini yogurt and raspberry mousse
How to prepare: Lemon mousse
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
20 min
- Resting place
- in the fridge
- Rest time
-
2h
- Portions
-
4
- Total time
-
30 min
How to prepare: Lemon mousse
To make the lemon mousse, collect the filtered lemon juice with half the sugar in a saucepan and heat. Meanwhile, soak the gelatin in cold water.
When the syrup has reached a temperature of 110 °, which can be measured with a kitchen thermometer, start whipping the egg whites in a planetary mixer (or with a pair of electric whisk) gradually adding the remaining sugar. When the syrup has reached 121 °, pour it slowly over the egg whites and continue to whisk (if necessary, lower the speed to reduce splashes) until the Italian lemon meringue has completely cooled. Whip the cream (except for 2 tablespoons that you will keep aside) and incorporate it into the Italian meringue with very delicate movements from bottom to top. In a saucepan, heat the 2 tablespoons of cream and melt the well-squeezed gelatin. Add it to the prepared mixture mixing well trying not to disassemble. Put everything in the refrigerator for at least 2 hours.
After this time, transfer the lemon mousse into a piping bag with a 1.5 cm striped nozzle and divide it into 4 small glasses. Decorate with lemon wedges and zest and serve immediately.
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