- Lemon 2
- White sugar 150 grams • 392 kcal
- Isinglass 3 sheets
- Eggs 4 • 130 kcal
- Butter 50 grams • 717 kcal
- Sea salt as much as it is needed
The lemon mousse is a soft and creamy dessert, perfect in every situation. It can be prepared with a base of biscuits, accompanied with amaretto biscuits, proposed with fruits such as pineapples, berries or served in single portions, processed with siphons, and served in glasses with cream, yogurt, white chocolate or mint and chocolate.
Often used for pies, cakes or to fill cakes, the lemon mousse – although not as classic as chocolate one – is a specialty to be served after lunch or dinner, which can be cooked even without eggs. Let's see, however, the classic recipe to be served at the end of the meal.
How to prepare the lemon mousse
To make the lemon mousse, first of all, we need the egg yolks, but do not throw away the egg whites that you can use for other recipes. Then put the isinglass in half a glass of warm water. Grate the lemons peels, without the white part because it would taste too bitter. We also need the juice of lemons, so they must be squeezed. Very good! Then let's melt the butter in a saucepan and let it cool. Meanwhile, let’s mix the egg yolks with sugar until we will have a nice homogeneous mixture. Then you can add grated lemon and squeezed juice, butter, and without ever stopping to mix, let's cook it all on very low flame. Good, keep stirring. Now that you feel a certain compactness, turn off the heat and add the isinglass, which must first be squeezed. So let's whisk the egg whites with salt and add these too, always mixing gently. When everything seems well blended, pour it in 4 bowls and let them cool in the refrigerator for 4 hours. Serve the mousse between meat and fish, or at the end of the meal. You will feel a relief for digestion and a real pleasure to taste.
There is also mascarpone lemon mousse with Italian meringues but it is a much more caloric dessert where the cream must be whipped (this mousse does not contain cream) until it becomes very firm and then add it to a mixture made of mascarpone and lemon. Finally, as you may have noticed, we do not use the flour for the lemon mousse but, if you want to make it more compact, you can add a little flour.
The mousse that tastes like lemon Bavarese
On internet, you can find a very fanciful recipe that proposes a mix between the lemon mousse and strawberry gelée with the lemon Bavarese with peach cream. The preparation is simple because it combines the process of mousse with that of Bavarese and the result is delicious. In this case, some prefer to prepare the mousse with only egg whites or, to make the recipe faster, they whip the egg yolks with sugar, sifting the cornstarch and adding a glass of water at room temperature in the initial phase of preparation.
Origins of the mousse
The word "mousse" means "foam" and this dessert was born around the Eighteenth century, in an aristocratic French kitchen, because of the mistake of an apprentice chef who, according to legend, poured into a container some boiling cream and chocolate bars. Urged to remedy by the chef, the apprentice cook with great ingenuity added some eggs and mixed them until he obtained a foam. So he created the mousse from nothing, and it soon became a very popular dessert among the aristocratic elites.
Today, there is also a recipe of a lemon mousse cake with a base of crushed biscuits, mousse and a garnishing.