Lemon mousse is one of my favorite desserts; I love its combination of tart and sweet, the airy consistency and creamy decadence that give satisfaction without making me feel stuffed. I also love the fact that it combines my favorite ingredients in the way that keeps most of their nutritional goodness intact – eggs are cooked at low temperature no longer than ten minutes, or more likely five, and the cream I use comes straight from pastured local Amish cows with no processing whatsoever.
HOW TO MAKE LEMON MOUSSE
Ingredients
8 eggs
1¼ cups sugar
½ teaspoon fine sea salt
Juice and zest of 3 lemons
1 cup heavy cream
1 teaspoon vanilla extract
Equipment
Medium saucepan
Whisk
Large bowl
Large fine strainer
KitchenAid mixer with whisk attachment
Large spoon
Instructions
1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, 5 to 10 minutes. Pour through a fine strainer into a large bowl, and chill.
2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside.
3. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined.
4. Chill before serving.
- 8 eggs from pastured chickens
- 1¼ cups sugar
- ½ teaspoon fine sea salt
- Juice and zest of 3 lemons
- 1 cup pastured heavy cream, I use raw
- 1 teaspoon vanilla extract
- Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a saucepan. Add salt, lemon juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.
- Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside.
- Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined.
- Chill before serving.
