Lemon Mousse with Whipped Cream
by Editorial Staff
I propose to cook an amazingly delicious, very tender, and incredibly beautiful lemon mousse with whipped cream. Bright lemon sourness and softness of whipped cream – the perfect combination!
Cook: 3 hour
Servings: 2
Ingredients
- Lemons – 4 pcs. (380 g)
- Sugar – 150 g + 40 g for whipping cream
- Eggs – 6 pcs.
- Butter – 110 g
- Cream, 33% fat – 300 ml
- Gelatin – 10 g
- Salt – 1 pinch
- Water – 2 tbsp
Directions
- Pour gelatin 2 tbsp of water at room temperature and set aside to swell.
- Wash the lemons thoroughly and remove the zest with a fine grater. It will take 3 tbsp of zest.
- Squeeze out 125 ml of juice from the same lemons.
- In a saucepan, dissolve the butter over the lowest heat.
- Pour batter into a bowl, add juice, zest, sugar, salt. Let’s mix.
- Divide the eggs into yolks and whites. We will only use yolks.
- Add the yolks to the lemon mixture. Mix everything with a mixer at medium speed.
- Pour the mixture into a saucepan, set it on low heat, and stir constantly. Let the mixture thicken (about 20 minutes). Add gelatin, stir well until the gelatin is completely dissolved, and remove the pan from heat.
- Beat the cream and sugar thoroughly with a mixer at maximum power until stable peaks.
- Put half of the buttercream in a saucepan with the lemon mixture and stir until smooth.
- Pour the contents of the saucepan into portioned glasses. Put the glasses in the refrigerator for 1.5-2 hours for the mousse to harden.
- Then put the remaining half of the whipped cream on the frozen mousse. You can either do this with a spoon or use a piping bag to shape the creamy cap. The lemon mousse with whipped cream is ready.
Bon Appetit!
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