Old-style lemon mousse

Old-style lemon mousse

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

This old-fashioned and virtually forgotten dessert is very pretty when served in individual glasses, or tipped onto a plate and topped with seasonal berries.

Ingredients

Quantity Ingredient
1 large lemon
3 medium eggs
5 gelatine leaves
or 1 tablespoon gelatine powder
160g caster sugar
300ml pure cream

Method

  1. Scrub the lemon in warm water and dry well. Finely grate the yellow lemon peel (you only need the grated zest from half of the lemon). Squeeze the juice.
  2. Separate the egg yolks and egg whites into two bowls. Soak the gelatine leaves in cold water for 5 minutes.
  3. Beat the egg whites until almost stiff, then add 2 tablespoons of the sugar and continue beating until stiff. Set aside for now.
  4. Beat the egg yolks with the rest of the sugar until fluffy. Stir in the lemon juice and zest.
  5. Drain the gelatine leaves and dissolve them in a small saucepan with 50 ml water over low heat. If using the gelatine powder, dissolve in 100 ml hot water. Stir the dissolved gelatine into the fluffy egg yolks. Lightly whip the cream and fold it in as well. Carefully fold the beaten egg whites into the mixture.
  6. Pour the mousse into glasses, rinsed with cold water. Refrigerate for 3-4 hours, or until the next day if possible, before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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