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  • marthacamelliagrov

Lemon Mousse

This mousse can be molded or served in disposable clear cups. If molded, you can pour a liquer over the top as part of the garnish, as shown here. Either way, this is a delightful, light and lemony dessert for all occasions, and easy to make! (Check out my instagram post for step-by-step pictures.)


2 packages of unflavored gelatin

1/2 cup water

2/3 cup fresh lemon juice

1 cup granulated sugar

2 eggs, separated

2 cups heavy creme

1 1/2 cups sour creme

1 ounce Limoncello

Zest of 1-2 lemons

Separate eggs, putting yolks into a saucepan with 1 cup sugar. Stir until creamy.

Meanwhile, soften gelatin with 1/2 cup water in large measuring cup. When softened,

add lemon juice and stir to smooth out lumps.(Lumps will dissolve once heated, so don't worry if you don't get all the lumps out!)

Add heavy creme to egg mixture, and whip by hand to emulsify. Warm over medium heat, stirring constantly, until steaming and somewhat thickened. Remove from heat and pour in gelatin and stir until completely dissolved. (Return to heat if needed.)

Add sour creme and stir well. Let cool slightly. Meanwhile, whip egg whites until stiff. Fold into cooled lemon custard and blend well.

Pour into pre-chilled gelatin molds that have been filled with ice. Shake out any remaining water and fill. Refrigerate for at least 4 hours.

To unmold, hold mold under warm (not hot) water briefly. Take a thin knife and carefully loosen mousse from lip of mold. Hold serving dish over mold and flip over, allowing mousse to come out of the mold and onto serving dish.

Pour 1 ounce of limoncello over the mousse. Garnish with fruit and sprig of mint. (I used pomegranate seeds, but any berry will do.)

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