Ingredients
- Heavy Cream: 2 cups (480ml), chilled. The foundation of our mousse, heavy cream whips up into luscious peaks, providing the airy and rich texture we’re after. Chilling it beforehand ensures it whips up perfectly.
- Granulated Sugar: ¾ cup (150g). Sweetens the mousse and balances the tartness of the lemon juice. Granulated sugar dissolves smoothly, creating a silky texture.
- Lemon Juice: ½ cup (120ml), freshly squeezed. The star of the show! Freshly squeezed lemon juice provides the vibrant, tangy flavor that defines lemon mousse. Avoid bottled juice for the best, freshest taste.
- Lemon Zest: 2 tablespoons, finely grated. Adds an extra layer of intense lemon flavor and aroma. Make sure to only zest the yellow part of the lemon peel, avoiding the bitter white pith underneath.
- Egg Yolks: 3 large. These add richness and stability to the mousse, contributing to its creamy texture and helping it set beautifully. Use fresh, good-quality eggs for the best results.
- Gelatin Powder: 1 tablespoon (about 7g), unflavored. An essential ingredient for stabilizing the mousse and giving it structure so it holds its shape in the cups. Unflavored gelatin ensures it doesn’t interfere with the lemon flavor.
- Cold Water: ¼ cup (60ml). Used to bloom the gelatin, which is crucial for activating its thickening properties. Cold water is essential for proper blooming.
- Pinch of Salt: Enhances the flavors and balances the sweetness and tartness. A small pinch of salt can make a big difference in the overall taste.
- Optional Garnishes: Fresh berries (raspberries, blueberries, strawberries), whipped cream, lemon slices, mint sprigs, lemon zest for decoration. These add visual appeal and complementary flavors to the finished mousse cups.
Instructions
- Bloom the Gelatin: In a small, microwave-safe bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes. This process, called blooming, allows the gelatin granules to absorb the water and soften, which is essential for it to dissolve properly and thicken the mousse. You’ll notice the mixture becoming slightly thick and jelly-like.
- Heat the Lemon Juice and Sugar: In a medium saucepan, combine the granulated sugar and lemon juice. Heat over medium heat, stirring constantly until the sugar is completely dissolved and the mixture is just starting to simmer. Do not boil. Heating the lemon juice and sugar helps the sugar dissolve fully and creates a smooth base for the mousse. The slight heat also helps to gently cook the egg yolks in the next step.
- Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks lightly. Slowly drizzle about ¼ cup of the hot lemon-sugar mixture into the egg yolks while whisking constantly. This process, known as tempering, gradually raises the temperature of the egg yolks and prevents them from scrambling when added to the hot mixture. Whisk vigorously and continuously to ensure the yolks incorporate smoothly.
- Combine and Cook the Egg Yolk Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon-sugar mixture. Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 3-5 minutes. It’s crucial to stir continuously and keep the heat low to prevent the eggs from scrambling. The mixture should thicken enough to leave a trail when you run your finger through it on the back of a spoon. Do not let it boil.
- Melt the Gelatin: Microwave the bloomed gelatin in short 10-second intervals until it is completely melted and liquid. Be careful not to overheat it, as this can reduce its thickening power. It should melt quickly and become clear.
- Incorporate Gelatin and Lemon Zest: Remove the saucepan from the heat and stir in the melted gelatin and lemon zest. Mix well until the gelatin is fully incorporated and the lemon zest is evenly distributed. The gelatin will help to set the mousse and the lemon zest adds a burst of fresh lemon aroma.
- Strain the Lemon Mixture (Optional but Recommended): For an ultra-smooth mousse, strain the lemon mixture through a fine-mesh sieve into a clean bowl. This step will remove any potential lumps or cooked egg bits, ensuring a perfectly silky texture. This step is particularly helpful if you are new to making mousse or want to guarantee a flawless result.
- Cool the Lemon Mixture: Let the lemon mixture cool to room temperature. It’s important to let it cool down before adding the whipped cream, otherwise, the heat might deflate the whipped cream and affect the mousse’s texture. This cooling process can take about 30-45 minutes. You can speed it up by placing the bowl in an ice bath, stirring occasionally, but be careful not to let it set too much.
- Whip the Heavy Cream: While the lemon mixture is cooling, place the chilled heavy cream in a large, clean bowl. Using an electric mixer (handheld or stand mixer), beat the heavy cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the whipped cream holds its shape and stands up firmly. Be careful not to overwhip, or it can become grainy.
- Gently Fold in Whipped Cream: Once the lemon mixture is cooled and the heavy cream is whipped, gently fold the whipped cream into the cooled lemon mixture in three additions. Use a spatula and a figure-eight motion to fold, being careful not to deflate the whipped cream. This process should be done gently to maintain the airy texture of the whipped cream, which is crucial for a light and fluffy mousse.
- Portion into Cups: Divide the lemon mousse evenly among individual serving cups or glasses. You can use small dessert cups, wine glasses, or ramekins. Fill them almost to the top, leaving a little room for garnishes if desired.
- Chill to Set: Cover the mousse cups loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. Chilling allows the gelatin to work its magic and firm up the mousse to a perfect, spoonable consistency.
- Garnish and Serve: Before serving, garnish the Lemon Mousse Cups as desired. Some popular options include fresh berries (raspberries, blueberries, strawberries), a dollop of whipped cream, a thin slice of lemon, a sprig of fresh mint, or a sprinkle of lemon zest. Serve chilled and enjoy the refreshing burst of lemon flavor!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 30g
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 150mg