Lemon Mousse

17/11/2023

Lemon mousse is a fresh and delicate dessert, ideal to conclude a meal or for a sweet snack. Here is the classic recipe with an Italian twist.

Ingredients

4 organic lemons (grated zest and juice)
150 g of sugar
3 eggs (yolks and whites separated)
200 ml of fresh cream for desserts
5 g of gelatin sheets (or fish glue)
A pinch of salt

Preparation

Start by soaking the gelatin in cold water for about 10 minutes to soften it.
In a saucepan, mix the juice and grated zest of the lemons with the sugar and egg yolks. Cook the cream over low heat, stirring constantly until it thickens (be careful not to let the mixture boil).
Squeeze out the softened gelatin and add it to the still-hot lemon mixture, mixing well to completely dissolve it. Allow the cream to cool.
Meanwhile, whip the fresh cream until it is very firm and set it aside.
In another bowl, beat the egg whites with a pinch of salt until you have a firm consistency.
When the lemon cream has cooled but is not yet completely solidified, gently fold in the whipped cream first with movements from the bottom upwards to maintain the airy consistency, and then do the same with the beaten egg whites.
Pour the mousse into small glasses or a large bowl and chill in the refrigerator for at least 4 hours, preferably overnight.

Lemon mousse is even more delicious when accompanied by a crunchy biscuit or a sprinkle of chopped pistachios for a contrast in textures and flavors.

Trivia

Lemon mousse can have multiple variations, for example, it could be enriched with vanilla or mint flavor for a different twist. Moreover, in Italy, it is common to find lemon mousse served as a filling for summer cakes or as a base for elaborate spoon desserts.