We offer another recipe for Lemon Mousse, this one from Emily Shaw’s Inn
Difficulty: Average
Make Ahead
Serves 6
Ingredients:
- 4 egg yolks
- grated rind of 2 lemons
- 1/4 cup sugar
- juice of 2 lemons
- 1 tablespoon unflavored gelatin
- 3/4 cup heavy cream
- 4 egg whites
- 1 cup whipped cream for garnish
Instructions:
- Combine egg yolks with rind and sugar and beat until mixture is light.
- Combine the lemon juice and gelatin and let stand for 10 minutes.
- Place mixture over low heat until gelatin dissolves.
- Add to yolk mixture.
- Whisk the cream until thick and then fold into the mousse.
- Whip the egg whites until stiff and fold into the mousse.
- Pour into a 1-quart souffle dish and chill at least 2 hours.
- When ready to serve, top with whipped cream.