Lemon Mousse Recipe From Emily Shaw’s Inn

From Emily Shaw’s Inn, Pound Ridge, New York. Jean-Daniel Massaviol, chef

Compare with our other recipe for Lemon Mousse if you’re so inclined…

Difficulty: Average
Make Ahead
Serves 6

Ingredients:

• 4 tablespoons sugar
• 4 tablespoons water
• 2 6-ounce cans frozen orange juice
• 1/2 teaspoon vanilla
• grated rind of 1-2 lemons
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup whipping cream
• 6 egg whites
• fruit garnish of fresh strawberries, blueberries or raspberries

Instructions:

1. Combine sugar and water in a small saucepan and bring to a boil.
2. When sugar is dissolved, pour into a mixing bowl and add the orange juice.
3. Stir until the orange juice dissolves in the hot syrup.
4. Add vanilla and lemon rind.
5. Dissolve gelatin in 1/4 cup cold water; then add to orange juice. Note: This recipe can also be made with frozen strawberries or raspberries pureed with a little sugar as a substitute for the orange juice.
6. Cool completely.
7. Whip the cream until soft peaks form and add to the orange mixture before the gelatin sets.
8. Beat egg whites until stiff, and carefully fold into batter.
9. Refrigerate until set.  This may be “molded” in champagne glasses or put in a prebaked pie shell as a Bavarian Cream.
10. Garnish with fresh fruit, if desired.