Cook the Book: Fresh Lemon Mousse
Cook the Book: Fresh Lemon Mousse requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 247 calories, 4g of protein, and 19g of fat each. For 82 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up heavy cream, kosher salt, lemon juice, and a few other things to make it today. 6 people were impressed by this recipe. It works well as a dessert. It is brought to you by Serious Eats. Overall, this recipe earns an improvable spoonacular score of 10%. If you like this recipe, take a look at these similar recipes: Cook the Book: The Very Best Chocolate Mousse, Cook the Book: Simple Chocolate Mousse, and Cook the Book: Chocolate Mousse with Cardamom Seeds.
Servings: 6
Ingredients:
1 cup cold heavy cream
Kosher salt
Sliced lemon, for garnish
1/2 cup good bottled lemon curd, at room temperature
1/2 cup freshly squeezed lemon juice (4 lemons)
2 teaspoons grated lemon zest
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
3 extra-large whole eggs
Equipment:
whisk
bowl
wooden spoon
frying pan
plastic wrap
hand mixer
spatula
pastry bag
Cooking instruction summary:
Procedures 1 In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. 2 Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the mixture is thick like pudding. (I whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. 3 Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled. 4 Place half the egg whites and a pinch of salt in the electric mixer fitted with the whisk attachment. Beat on high speed. 5 Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. 6 Carefully fold whites into the cold lemon mixture with a rubber spatula. 7 Place the cream in the same bowl of the electric mixer fitted whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. 8 Carefully fold whipped cream into the lemon mixture. 9 Fold in the lemon curd and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold. 10 Sweetened Whipped Cream 11 Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peaks. 12 Spoon the whipped cream into a pastry bag fitted with a large star tip.
Step by step:
1. 1
2. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.
3. 2
4. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the mixture is thick like pudding. (I whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes.
5. 3
6. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
7. 4
8. Place half the egg whites and a pinch of salt in the electric mixer fitted with the whisk attachment. Beat on high speed.
9. 5
10. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
11. 6
12. Carefully fold whites into the cold lemon mixture with a rubber spatula.
13. 7
14. Place the cream in the same bowl of the electric mixer fitted whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
15. 8
16. Carefully fold whipped cream into the lemon mixture.
17. 9
18. Fold in the lemon curd and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
19. 10
20. Sweetened Whipped Cream
21. 11
22. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peaks.
23. 12
24. Spoon the whipped cream into a pastry bag fitted with a large star tip.
Nutrition Information:
covered percent of daily need
