Directions
- In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5–10 minutes.
- In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over low heat, stirring constantly until the mixture thickens slightly, about 5–7 minutes. Do not boil.
- Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
- In a separate bowl, whip the heavy cream to soft peaks using an electric mixer.
- Gently fold the cooled lemon mixture into the whipped cream until smooth and fully combined.
- Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 2 hours, or until set.
- Optional: Garnish with extra lemon zest, fresh berries, or a sprig of mint before serving.
Recipe Details
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Lime Mousse: Substitute lemon juice and zest with lime for a tangy twist.
- Vegan Version: Use coconut cream and agar-agar instead of heavy cream and gelatin.
- Sweetened Berries: Fold in chopped strawberries or raspberries for added flavor and texture.
- Lemon-Lavender: Add ¼ tsp culinary lavender to the lemon mixture for a subtle floral note.
Serving Suggestions
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