I love lemon mousse. It is very traditional – and it’s light. There is that feeling of indulgence without any of the side effects of a heavier dish. It is refreshing with its citrussy lemony flavour and luxurious with its moussey texture, and equally good in summer or winter. Brenda went and covered the top very liberally with chocolate as you see here largely because she is always greedy for chocolate. Actually she’s always greedy irrespective of whether chocolate is involved. Add a bit of zested lemon for that extra enjoyment. This recipe comes highly recommended. Enjoy!
4 eggs, separated
180 – 250g caster sugar depending on how sweet/tart you like it.
3 lemons, zested and juiced
50ml hot water
2-3 tsp powdered gelatine depending on how set you like it
300ml double cream
a few flaked and toasted almonds and/ or grating of dark chocolate
In a medium size bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture has lightened in colour and thickened – a few minutes with an electric whisk. Then whisk in the lemon zest and juice.
Dissolve the gelatine according to packet instructions although sprinkling into a small cup of hot water and leaving for a few mins, then stirring with a fork usually does it.
In a separate bowl, lightly beat the cream until soft peaks form. Use a hand whisk because it allows much more control and you can feel when it’s ‘just right’.
Stir the melted gelatine into the cream and fold this into the egg yolk mixture.
Whisk the egg whites in yet another bowl until soft peaks form when the whisk is removed.
Briefly whisk in about a third of the whipped egg whites into the yolk/lemon/cream mix and then gently fold in the rest
Pour into your sundae glasses or ramekins and chill for at least a couple of hours but easier to make them the day before so they chill overnight.
Serve with a sprinkle of the golden brown toasted flaked almonds and perhaps even a dusting of grated dark chocolate.