Fresh Lemon Mousse
Lemon, cream and egg yolks strike the right balance of rich and flavorful in this sunny yellow pudding. They are ideal for making ahead for a dinner party, freeing you up to linger at the table with guests. Top them with fresh berries or chopped fresh mint leaves.
- 2 1/4 tsp. (1 envelope) unflavored gelatin
- 1 cup (8 oz./250 g) granulated sugar
- 1/8 tsp. kosher salt
- 2 tsp. finely grated lemon zest
- 2/3 cup (5 fl. oz./160 ml) fresh lemon juice (from about 8 lemons)
- 4 egg yolks
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1/4 cup (1 oz./30 g) confectioners’ sugar
Pour 1/4 cup (2 fl. oz./60 ml) water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lemon zest and juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not allow it to boil. Set the saucepan in an ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and set aside at room temperature.
In a bowl, using an electric mixer, beat the cream and confectioners’ sugar on medium speed until soft peaks form, 4 to 6 minutes. Using a rubber spatula, fold in the lemon mixture until smooth. Spoon the mousse into 6 to 8 custard cups. Refrigerate the mousse until chilled, 2 to 3 hours. Remove from the refrigerator about 20 minutes before serving. Serves 6 to 8.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)