Now that Spring is officially here I’m thinking sunshine and flowers, and recipes full of freshness and light. A lemon mousse is an easy, frothy dish that can make a showy dessert for entertaining or a simple family pud for a weekend treat. It’s also zingy enough to cut through the memory of last month’s chocolate overload.
I always love recipes that can be made ahead and put safely in the fridge so there are no last minute panics.
It does involve three separate mixing bowls, so to save stopping to wash up I recommend splashing out £3 on three of my mixing bowls!
Happy May – and I’ll be back next month looking forward to summer!
- 3 medium eggs
- 175g caster sugar
- Juice and grated rind of 2 medium sized lemons
- 3 tsp powdered gelatine
- 300ml double cream
- Chocolate flavoured strands
You Will Need
- 3 Mixing Bowls
- Separate the eggs by putting the yolks into a large mixing bowl together with the caster sugar, and placing the whites into a separate bowl to whisk later.
- Whisk the yolks and sugar with an electric mixer or by hand until they are thickened slightly, pale and fluffy. Add the lemon juice and zest and whisk together.
- Place the powdered gelatine in a small bowl and add 100ml boiling water. Stir well until the powder dissolves and allow to cool for a few minutes before adding to the yolk mixture.
- In a second mixing bowl, beat the cream until thick and softly peaking, then fold into the yolk mixture.
- In a third mixing bowl, whisk the egg whites stiffly then fold gently into the yolk/cream mixture until fully blended.
- Spoon into little dishes, cover with plastic food wrap and chill for a few hours or overnight until set.
- Sprinkle some chocolate strands on top and serve with a tuile cigar or other biscuit.