Tami's Lemon Mousse
Source of Recipe
Original from Flo Braker's "Simple Art of Perfect Baking", but I have made substantial changes
Recipe Introduction
Ever in the mood for something light, sweet...but tart, and not filling? Lemon Mousse in the answer. Whether served as a cake filling or a dessert standing on its own it is a wonderful end to a meal.
List of Ingredients
1/3 cup cool water
3 tsp (1 pkg) Knox unflavored gelatin
3/4 cup fresh lemon juice
Zest of 4 lemons
6 large eggs, separated (keep 4 of whites)
3/4 cup sugar
1/4 cup sugar (for whites)
1 cup heavy cream
Recipe
To use later, bring some water to boil in a medium saucepan.
In a small bowl, sprinkle gelatin over the 1/3 cup water, set aside.
Whip cream to stiff peak in a metal bowl, set in freezer or refrigerator. Use cold cream, bowl and beaters for the best whipping.
Finely grate the zest from the lemons and then squeeze the juice. Place yolks in a medium bowl (set aside 4 whites in a clean mixing bowl).
Whisk yolks with the 3/4 cup sugar and slowly add lemon juice and zest. Then whisk egg yolks over the boiling water (don't touch bowl to water) until it reaches 170°. Whisk constantly to keep yolks from scrambling.
Immediately add gelatin and whisk to dissolve. Place bowl over ice water and stir to cool. When it reaches 100°, whip whites with 1/4 cup of sugar to a glossy, softly stiff peak.
When mixture is 80 - 90°, fold in whites, then fold in heavy cream. Chill in a bowl and use for a cake filling, or pour into molds to serve on its own.
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A Note from Chefmom.....
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This is one of my all time favorite cake fillings! When I make a birthday cake for myself it uses this filling. This mousse can be molded for an individual dessert, served in a simple dish with ladyfingers on the side or finished into a lovely Charlotte.
My love for this filling began years ago, when I worked for a small caterer. She brought back a recipe from a Restaurant convention for lemon gelatin and although I liked it, I thought the recipe needed work. I found something similar in Flo Braker's "Simple Art of Perfect Baking", and I started there. I have made changes to Ms. Braker's recipe, mainly with a lower amount of sugar, a much larger amount of zest, and the addition of whipped cream to enrichen the finished product. Naturally you can make your own changes as well to suit your personal tastes. Enjoy.
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