How to Make Lemon Mousse

This lemon mousse starts with a cooked lemon curd and uses gelatin for stability. Since the lemon juice is acidic, it will start separating the cream immediately, so use it within a day or so. This recipe makes about 3 c. mousse.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 packages unflavored gelatin
• 1 c. sugar
• 3/4 c. plus 2 tbsp. fresh lemon juice (strained) - divided use
• 2 eggs
• 4 egg yolks
• 1 tbsp. finely grated lemon zest
• 1/4 c. cold butter
• 2 c. heavy cream, chilled
• Groceries
• Citrus Reamer
• Containers
• Double Boilers
• Instant-read Cooking Thermometers
• Rubber Spatula
• Whisk
• Zesters
• Whisk

1. Place the gelatin in a small container and cover with ice-cold water. Stir it together and let it soak.

2. Place the sugar, 3/4 c. lemon juice, eggs, egg yolks and finely grated zest in the top of a double boiler set over lightly simmering water.

3. Whisk constantly until the temperature of the lemon curd reaches 170 degrees F.

4. Remove it from the heat and continue to whisk as it cools.

5. When it has cooled for a few minutes, whisk in the cold butter until it's incorporated.

6. Drain off some of the water and whisk in the gelatin and reserved 2 tbsp. lemon juice.

7. Let the curd cool to room temperature.

8. Whisk the chilled cream until it holds medium peaks - avoid whipping it too stiff. See Related eHows for more on this.

9. Use a rubber spatula to fold a third of the cream into the lemon curd until completely incorporated, then fold in the remaining cream.

Tips & Warnings

• Lemon mousse makes a good base for a great many desserts. It can be a spread for sweet pastries, an accompaniment to fresh berries or even a garnish for cakes.
• If you have a favorite lemon curd recipe that you'd rather use, simply whisk in some softened gelatin and then fold in some whipped cream to make your own mousse. Incidentally, you can make a lime mousse the same way by starting with a lime curd recipe.
• You can easily improvise a double boiler by whisking the curd together in a stainless steel bowl suspended over a pot of simmering water. Don't let the bowl touch the water.
• Remember to eat the mousse within a day or so.

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[bedosho]

on 3/22/2008 IT GIVES NO IDEA HOW MUCH GELATIN TO POUR, EITHER.

[bedosho]

on 3/22/2008 This recipe gives no measurement for ice cold water.