This recipe makes more lemon mousse than you will need for two people. Many products featured on this site were editorially chosen. An easy and very tangy dessert. Pour through a fine strainer into a large bowl, and chill. Juice and zest of 4 lemons. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Get Fresh Lemon Mousse Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. vanilla extract. Copyright © 2020 Nigella Lawson, Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour. These lemon mousses are a happy ending to any special meal. Fold until combined. Read about our approach to external linking. Stir the melted gelatine into the cream and fold into the egg yolk mixture. 1 1 ⁄ 4 cups sugar. Ingredients. Sprinkle the almonds over the top of the mousse and serve in ramekins, dessert bowls or Martini glasses. Place 5 tablespoons of cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Fold gently until combined; set aside. And watch videos demonstrating recipe prep and cooking techniques. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks. Reproduction in whole or in part without permission is prohibited. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for 1 hour, or until set. Add salt and juice and zest; stir until smooth. Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has … Whisk well and when cold fold the whipped cream into the lemon mixture. Lemon mousse with raspberry sauce Serves 10. Looking for a light, creamy dessert? All rights reserved. Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Any remaining mousse can be stored in the fridge for 2–3 days. Copyright © 2020 Saveur. Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Mozzarella bruschetta with shaved fennel and courgette, Crab and salmon fishcakes with homemade tartare sauce. When the mixture has thickened, remove the bowl from the pan and whisk until cool.). Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Pour into serving dish cover and put in fridge. Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Saveur may receive financial compensation for products purchased through this site. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal. When mixture is thick enough to coat the back of a metal spoon thickly whisk the egg whites until very stiff and with metal spoon fold them quickly and thoroughly into the creamy lemon mixture. Try serving them in individual ramekins or Martini glasses. 1 ⁄ 2 tsp. 1 cup heavy cream. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks. Sauce: Liquidise the rasps and sugar together then sieve the puree. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. Bokit: The Soul of Guadeloupe in a Sandwich, Falastin: Equal Parts Cookbook and Conversation Starter, Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast. A Bonnier Corporation Company. This Mousse au Citron has an airy texture and delicious lemon flavor. Can be made without the cream for a very light fresh dessert. 1 tsp. Whisk well and when cold fold the whipped cream into the lemon mixture. Whisk the egg whites in a separate bowl with an electric hand-held whisk until soft peaks form when the whisk is removed. Built by Embark. Thank you {% member.data['first-name'] %}.Your comment has been submitted. This creamy lemon dessert showcases the fruit's flavor beautifully. Spoon mousse into serving cups; chill before serving. Remove from the heat and leave to cool slightly. saucepan. 8 eggs. kosher salt. Lemon Mousse is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon.