Sour, tangy and sweet, any delicious dessert should be shared with friends and family. And this mousse is just the thing. It reminds me of regular lemon mousse, but with the distinct tangy taste of lemon curd. Oddly enough 🙂 You could use a bought lemon curd, but if you’re like me… then of course you’ll make your own. Any left over lemon curd is then for your own use, i.e. other cakes or on a piece of good bread.
LEMON CURD MOUSSE
4-6 SERV.
250 G LEMON CURD
3 GELATINE LEAVES
JUICE OF ½ LEMON
60 G PASTEURISED EGG WHITES
50 G SUGAR
175 G HEAVY CREAM 38%
Soak the leaf gelatine in ice cold water for 5-10 min. until they have softened completly.
Warm the lemon juice in a sauce pan, squeeze the water out of the gelatine and melt in the hot, but not boiling, juice.
Let the juice cool until fingerwarm.
Whip the egg whites to stiff peakes and add the sugar, whisk until it becomes a thick meringue.
Pour the cooled gelatin juice into the prepared lemon curd in a thin stream, while whisking throughly.
Fold the meringue into the lemon curd.
Whip the cream to soft peaks.
Fold the whipped cream in the lemon curd meringue.
Transfer the mousse into either a large serving bowl or smaller portion bowls, then let it set for a couple of hours.
You could also pour the mousse into a silicone mold and cover with cling film, then place it in the freezer and you’ll get the prettiest shaped mousse.
