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photo: niftyrecipe.com Lemon Mousse with Whipped Cream

Lemon Mousse with Whipped Cream

Let’s prepare gentle lemon mousse with incredibly appetizing and very beautiful creamy "cap" for romantic evening and your darling will be struck by your gastronomic sense of style. Dessert turns out not only beautiful, but also surprisingly tasty.

Steps

  • 1. In the most thorough way when preparing products, wash the surface of lemons, as we will need zest from them. It is better to leave cream in the fridge until the moment of use, and it is even better to put them for 15 minutes in the freezer: then they will be better whipped. Place gelatin in any convenient ware, for example, a cup, pour with water and put aside to swell for 10-15 minutes.
  • 2. Now we need to get lemon zest and lemon juice. So grate the yellow part of the peel of several lemons on the small grater so that it turns out to be 3 tablespoons of zest.
  • 3. Then from "peeled" lemons let’s squeeze 150 ml of fresh juice.
  • 4. Put the whole portion of butter in a convenient saucepan. And at the minimum level of fire let’s melt it.

  • 5. In a bowl combine melted butter and 150 g of sugar, add all the lemon zest and pour with juice. Let's mix.
  • 6. Separate six yolks from the egg whites and add yolks to the lemon mixture.
  • 7. By means of a mixer let’s turn the content of the bowl into a homogeneous mixture.
  • 8. Transfer to a saucepan and put on low fire. Cook on the smallest fire until slightly thickened - it is about for 15 minutes. Add prepared gelatin and, without allowing to boil, actively mix with a spoon and wait for complete melting of gelatin. After that, take the saucepan from the cooking surface.

  • 9. Pour cold fat cream into a bowl and add 50 g of sugar to them. Start whipping by turning on the mixer at maximum speed. Our goal is gassy, steady cream. It is important not to over whip the cream to the state of the butter, so we recommend turning the mixer on and off while whipping.
  • 10. Place half of the cream mass to the lemon mixture in the saucepan and mix until homogeneity and gentle yellow shade.
  • 11. In a beautiful high glass pour cream-lemon mixture for 2/3 of the height of the glass. Now the lemon mousse must stay in the fridge for about 60 minutes so that the gelatin component freezes.
  • 12. After the mousse has finally frozen, take it out of the fridge, put cream on top, giving it a beautiful shape with either a spoon or a pastry bag. You can sprinkle an air cream cap with grated chocolate. Serve a delightful dessert to the table.
  • 13. Bon Appetite!


Dessert

Ingredients

  • Lemon juice
    150 ml
  • Butter
    110 g
  • Sugar
    200 g
  • Egg
    6 pcs
  • Gelatin
    1 tsp
  • Lemon zest
    3 tbsp
  • Water
    2 tbsp
  • Cream 33%
    150 ml
  • Salt
    1/3 tsp

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