Danish Lemon Mousse

Ingredients

• 4 large lemons, juiced and zested (120ml juice, 2 tbsp zest) 4 large lemons, juiced and zested (120ml juice, 2 tbsp zest)
• 4 eggs, separated 4 eggs, separated
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tsp gelatin powder 1 tsp gelatin powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Whipped cream and additional lemon zest, for garnish Whipped cream and additional lemon zest, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 38g, 34g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a heatproof bowl, whisk together the lemon juice, lemon zest, egg yolks, and 3/4 cup (150g) of sugar until well combined.
2. 2.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
4. 4.
   In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes. Then, microwave for 10 seconds or until the gelatin is fully dissolved.
5. 5.
   In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup (50g) of sugar and continue beating until stiff peaks form.
6. 6.
   Gently fold the cooled lemon mixture into the whipped cream. Then, fold in the dissolved gelatin.
7. 7.
   Finally, fold in the beaten egg whites until well combined.
8. 8.
   Divide the mousse into serving glasses or bowls and refrigerate for at least 4 hours or until set.
9. 9.
   Before serving, garnish with a dollop of whipped cream and a sprinkle of lemon zest.

Treat your ingredients with care...

• Lemon — Choose fresh and juicy lemons for the best flavor. Roll them on the countertop before juicing to extract more juice.
• Gelatin — Make sure to dissolve the gelatin completely in water before adding it to the mousse mixture. This will prevent any lumps in the final dessert.

Tips & Tricks

• For a stronger lemon flavor, add a little extra lemon zest to the mousse mixture.
• To achieve a lighter texture, make sure to fold the ingredients gently and avoid overmixing.
• Serve the mousse chilled for the best taste and texture.
• If desired, you can add a thin layer of crushed graham crackers or biscuit crumbs at the bottom of each serving glass for added texture.

Serving advice

Serve the Danish Lemon Mousse chilled in individual glass bowls or glasses. Top each serving with a dollop of whipped cream and a sprinkle of lemon zest for an elegant presentation.

Presentation advice

For an eye-catching presentation, use transparent glass bowls or glasses to showcase the vibrant yellow color of the mousse. Garnish with a fresh mint leaf or a thin slice of lemon for an extra touch of elegance.