Lemon Mousse
Makes:
about 3 cups (750 mL)
Serves:
4
Prep Time:
Under 15 minutes, plus chilling
Cook Time:
10 minutes
Category:
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
Ingredients
- 1 tsp (3.5 g) gelatin powder
- 2 Tbsp (30 mL) cold water
- 4 large eggs
- 6 Tbsp (75 g) granulated sugar
- Zest of 1 lemon
- ¼ cup (60 mL) fresh lemon juice
- 2 Tbsp (30 mL) sour cream
- ½ cup (125 mL) whipping cream
Step by Step Instructions
Step 1
Soften the gelatin in the cold water and set aside.
Step 2
Make the sabayon. Whisk the eggs, sugar, lemon zest and juice together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Whisk until the mixture is frothy and doubled in volume (it should reach 150°F/65°C), about 10 minutes.
Step 3
Stir in gelatin and let cool. Remove the bowl from the heat, whisk in the softened gelatin until it is no longer visible, then whisk in the sour cream. Set the bowl aside to cool to room temperature.
Adding the sour cream at this stage helps to cool the sabayon down, so you won’t have to wait too long to fold in the whipped cream. Don’t be tempted to whisk the sabayon as it cools; it might break down the volume you just added to it.
Step 4
Fold in the cream. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream on high speed until it holds a soft peak. Fold the cream all at once into the cooled lemon mixture. Pour the mousse into serving dishes and chill for at least 3 hours before serving.
