Introduction:
This Lemon Mousse with Gelatin recipe is a light and refreshing dessert perfect for any occasion. The creamy texture of the mousse combined with the bright citrus flavor of lemon makes it a crowd-pleaser. With just a few simple ingredients, you can whip up this elegant dessert in no time. Enjoy it on its own or top it with fresh berries for an extra burst of flavor!
Preparation time: 15 minutes | Cooking Time: 5 minutes | Total Time: 4 hours | Serves: 4
Ingredients:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 2 eggs, separated
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions:
- In a saucepan, combine the lemon juice, lemon zest, 1/2 cup sugar, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat.
- In a small bowl, sprinkle gelatin over water and let it soften for 5 minutes. Then, add the gelatin mixture to the lemon mixture and stir until smooth.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
- In another bowl, beat the heavy cream and vanilla until stiff peaks form. Fold the whipped cream into the lemon mixture, then gently fold in the egg whites.
- Pour the mousse into serving dishes and refrigerate for at least 4 hours, or until set. Enjoy chilled!
Nutrition Information:
Calories: 320 || Carbohydrates: 30g || Protein: 4g || Fat: 21g || Saturated Fat: 12g || Cholesterol: 140mg || Sodium: 60mg || Potassium: 125mg || Fiber: 0.5g || Sugar: 27g || Vitamin A: 20% || Vitamin C: 25% || Calcium: 6% || Iron: 2%
What I Love About This Recipe?
- The combination of the zesty lemon flavor and creamy texture is irresistible.
- It’s a simple and quick dessert to prepare, perfect for last-minute entertaining.
- The mousse can be made ahead of time and chilled until ready to serve.
- It’s a light and refreshing dessert that is not overly sweet.
- The addition of gelatin gives the mousse a light and airy texture.
What To Avoid While Making this Recipe?
- Avoid overheating the lemon mixture to prevent the eggs from curdling.
- Make sure to properly dissolve the gelatin in water before adding it to the lemon mixture.
- Be gentle when folding in the whipped cream and egg whites to maintain the airy texture of the mousse.
- Refrigerate the mousse for the recommended time to ensure it sets properly.
- Avoid overmixing the mousse to preserve its light and fluffy consistency.