Citronfromage (Lemon Mousse)

Serves 4
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Directions

  1. 1Whisk egg yolks in a medium bowl until pale and fluffy.
  2. 2Add 5 tablespoons of sugar and the lemon zest to the egg yolks. Keep whisking until light, airy, and smells like sunshine.
  3. 3Sprinkle the gelatin into a small saucepan, add the lemon juice, and stir until it looks like a lemony puddle.
  4. 4Gently heat the gelatin mixture (low and slow, no boiling) until the gelatin dissolves completely.
  5. 5Take the gelatin mixture off the heat and let it cool to room temperature, giving it an occasional stir.
  6. 6Whip the whipping cream or double cream until stiff peaks. Set aside.
  7. 7In a large bowl, whisk the egg whites until frothy.
  8. 8Gradually add the remaining 2 tablespoons of sugar to the egg whites and keep whipping until they're stiff but still soft, no dry peaks allowed.
  9. 9Gently fold the cooled gelatin mixture into your egg-yolk fluff.
  10. 10Carefully introduce this lemony dream to the whipped egg whites, folding softly.
  11. 11Spoon this airy concoction into 4 Hai--6 serving dishes (fancy glasses are a bonus).
  12. 12Pop the serving dishes in the fridge for at least 3 hours.
  13. 13Just before serving, crown each mousse with a dollop of whipped cream and a sprinkle of chocolate shavings (or flakes).

Ingredients

  • 4 large eggs, separated
  • 90 g Sugar
  • 2 tsp freshly grated lemon zest
  • 1 sachet (7 g) unflavoured gelatin bloomed in a little water
  • 95 ml fresh lemon juice
  • 140 ml whipping cream
  • 1 dollop whipped cream
  • 1 sprinkle chocolate shavings (or flakes)

Equipment

medium bowlsmall saucepanlarge bowlserving dishesfridge

Tips

  • Patience is key while chilling for at least 3 hours.
  • Fold gently like you're tucking it into bed.
Citronfromage (Lemon Mousse) | Clip Recipe