Cooking, Desserts

Lemon Mousse

1 1/4 ounce package unflavored gelatin
1/2 cup freshly squeezed lemon juice
4 eggs
1 tablespoon grated lemon zest
1/2 cup sugar
1 cup heavy cream

1. In a small saucepan, sprinkle the gelatin over the lemon juice and let sit
2. Beat the eggs, lemon zest, and sugar with a whisk or electric mixer until lemon-colored and slightly thickened
3. Warm the gelatin mixture over low heat, stirring occasionally until the gelatin dissolves, just a minute or two
4. Cool for 1 minute, then stir into the egg mixture
5. Working quickly, whip the cream until it holds soft peaks, then stir thoroughly into the egg mixture
6. Refrigerate, stirring occasionally for the first hour or two, until well chilled. Serve

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