All content copyright Katrina Hall 2008 through 2025

Sunday, September 14, 2008

making lemon mousse

I've been longing for this lemon mousse I used to make at Le Bocage and this morning I finally broke down and made it. There is a problem, however. There is just no way I can eat it all. I used to have no difficulty giving it away, but now everyone is lactose-intolerant, or on low-sugar, no-sugar, no carbs, or no fat diets. Some look at me in horror when they realize I've used real, free-range eggs that are uncooked. Never mind that it tingles delectably on your tongue - creamy, puckery, airy and a little rich all at the same time.
So I'm seeing what will happen if I freeze it - if it deflates, it's still bound to be delicious and a nice surprise as I rummage through the freezer late at night looking for something - anything - with sugar.
To make:
This makes a dozen or more, depending on what dishes you use.
You will need:
5 eggs
5 egg yolks
5 egg whites
3/4 cup sugar for the eggs/yolks plus
1/2 cup sugar for the whites
pinch of salt
1 1/2 envelopes gelatin
juice of 5 lemons
2 cups whipping or heavy cream
Place the eggs and yolks in a mixer bowl. Whip, using the whipping whisk attachment, add the 3/4 sugar slowly. Whip until the mixture is thick, creamy, and lemon yellow. Scrape into a large , clean metal bowl.
On low in a small saucepan, warm the lemon juice with the gelatin. When cooled, mix into the yolk mixture.
Beat the 5 egg whites with a pinch of salt with the whisk attachment, slowly adding the 1/2 cup of sugar. Beat until stiff peaks form.
Fold the whites into the gelatin and yolk mixture.
Beat the whipping cream and fold into the egg/lemon mixture.
Scoop into small souffle dishes or glasses and chill, covered.


Terry at Blue Kitchen said...

Oh, you could totally give some of this to me, Katrina! Just your "tangy, puckery, creamy" description on TasteSpotting got me salivating like one of Pavlov's dogs. It looks absolutely gorgeous too.

Anonymous said...

Merci, merci, Terry Blue Kitchen! Is it wicked of me to tell you I'm eating another lemon mousse as I type? I thought so. I just tried the frozen mousse and it just doesn't do a thing for me. The whole point of this mousse is the "creamy, tangy, puckery"...

Leslie Townsend-Artisan Soapmaker Extroidinaire said...

Oh My, I am one of those Lactose intolerant people(it totally bites) and I am sitting here practically crying drooling over this Lemon Mousse-sometimes I hate my life!

katrina said...

Leslie - the chocolate mousse recipe is milk/cream free. I'm becoming more sensitive to this issue, because my son is lactose-intolerant. So sorry - I do feel for you....