Lemon Mousse with a Twist of Indian Flavors

Ingredients

In this Indian adaptation of the classic French Mousse au citron, we incorporate traditional Indian spices like cardamom and saffron to infuse the dessert with a unique flavor profile. The addition of these spices adds warmth and depth to the mousse, giving it an Indian twist while still maintaining the essence of the original dish. We alse have the original recipe for Mousse au citron, so you can check it out.

• 4 lemons, juiced and zested 4 lemons, juiced and zested
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 eggs, separated 4 eggs, separated
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• A pinch of saffron strands A pinch of saffron strands
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, and egg yolks until well combined.
2. 2.
   In a separate bowl, whip the heavy cream until soft peaks form.
3. 3.
   Gently fold the whipped cream into the lemon mixture until fully incorporated.
4. 4.
   In a small bowl, combine the egg whites, cardamom, and saffron strands. Beat until stiff peaks form.
5. 5.
   Carefully fold the egg white mixture into the lemon and cream mixture until well combined.
6. 6.
   Divide the mousse into individual serving glasses or bowls.
7. 7.
   Refrigerate for at least 4 hours, or until set.
8. 8.
   Before serving, garnish with crushed pistachios.

Treat your ingredients with care...

• Lemons — Use fresh and juicy lemons for the best flavor. Roll them on the countertop before juicing to extract maximum juice.
• Saffron — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding to the mousse. This will help release its vibrant color and aroma.

Tips & Tricks

• For a stronger cardamom flavor, crush the cardamom pods and remove the seeds. Grind the seeds into a fine powder before adding to the mousse.
• To achieve a light and airy texture, make sure to fold the whipped cream and beaten egg whites gently into the lemon mixture, using a spatula in a folding motion.
• Adjust the sweetness according to your preference by adding more or less sugar.

Serving advice

Serve the Lemon Mousse chilled, straight from the refrigerator. For an extra touch, garnish each serving with a slice of lemon and a sprig of fresh mint.

Presentation advice

Present the Lemon Mousse in elegant individual glasses or bowls, showcasing the vibrant yellow color of the mousse. Sprinkle a few crushed pistachios on top for a pop of green and added texture.