Lemon Mousse with a French Twist

Ingredients

• 4 large lemons, juiced and zested (about 1/2 cup (120ml) lemon juice and 2 tablespoons zest) 4 large lemons, juiced and zested (about 1/2 cup (120ml) lemon juice and 2 tablespoons zest)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 teaspoon salt 1/4 teaspoon salt
• Fresh mint leaves, for garnish (optional) Fresh mint leaves, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 33g, 29g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, combine the lemon juice, lemon zest, sugar, egg yolks, and salt. Whisk until well combined.
2. 2.
   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Remove from heat and let it cool to room temperature.
3. 3.
   In a separate bowl, whip the heavy cream until soft peaks form.
4. 4.
   In another bowl, beat the egg whites until stiff peaks form.
5. 5.
   Gently fold the whipped cream into the cooled lemon mixture until well combined.
6. 6.
   Gradually fold in the beaten egg whites until no streaks remain.
7. 7.
   Divide the mousse into individual serving dishes or glasses.
8. 8.
   Refrigerate for at least 2 hours, or until set.
9. 9.
   Garnish with fresh mint leaves, if desired, before serving.

Treat your ingredients with care...

• Lemons — Choose fresh and juicy lemons for the best flavor. Roll them on the countertop before juicing to extract more juice. Use a microplane or fine grater to zest the lemons, avoiding the bitter white pith.

Tips & Tricks

• For a stronger lemon flavor, add a few drops of lemon extract to the mousse mixture.
• Make sure the egg whites are beaten until stiff peaks form to achieve a light and airy texture.
• Chill the mixing bowl and beaters in the refrigerator before whipping the cream for faster and fluffier results.
• Serve the mousse chilled for the best taste and texture.
• Garnish with a sprinkle of lemon zest for an extra burst of citrus aroma.

Serving advice

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

Presentation advice

To enhance the presentation, pipe the mousse into decorative glasses using a piping bag fitted with a star tip. Garnish with a fresh mint leaf and a dusting of powdered sugar for an extra touch of elegance.