Yum. It’s pure nostalgia when you take the first bite of a lemon mousse. Serve it with a little raspberry syrup or the classic dollop of whipped cream.
1½ SHEET GELATINE
50 G LEMON JUICE
125 G HEAVY CREAM 38%
SEEDS OF ½ VANILLA POD
15 G PASTEURISED EGG WHITES
30 G PASTEURISED EGG YOLKS
50 G ICING SUGAR
Soak the gelatine in cold water for 10 min.
Heat the lemon juice and melt the gelatine in it.
Pour the lemon juice into a bowl let it cool until it is just a bit cooler than your little finger.
Whip the cream and vanilla seeds to soft peaks, do not whip it too much, otherwise the lumps will appear in the lemon mousse.
Whisk egg whites, yolks and icing sugar light and airy.
Add 1/3 of the eggs to the lemon gelatine and fold them together with a rubber spatula.
Fold the rest of lemon mixture into the eggs and fold it in without knocking too much air out.
Fold the whipped cream into the egg mixture a little at a time with the spatula.
Pour in the lemon mousse into either, one large bowl or small bowl and chill for a few hours until it has set. Or pour it into silicone moulds, covering them with a layer of cling film and place them in the freezer.
Serve with a good dollop of whipped cream.