|Nutritional Guidelines (per serving)|
|Servings: 4 - 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a superb dessert.
Its texture and flavor are enormously satisfying. I don't fully understand how something so creamy can also feel so light and fluffy but I'm not complaining. This sweet - tart dessert comes together quickly and easily and will impress the heck out of your friends and family.
Please note: this recipe contains raw eggs. If this is something you're not comfortable with, there are lots of substitutes for raw eggs in mousse recipes, ranging from tofu to marshmallows to cornstarch. I can't vouch for how those substitutes work in this recipe, but please let me know if you try one of them; I'd love to know how it turns out.
- 1/4 ounce package of unflavored gelatin
- 1/2 cup fresh Meyer lemon juice
- 4 eggs
- 1 Tablespoon grated Meyer lemon zest
- 1/2 cup sugar
Gather the ingredients.
Pour the lemon juice into a saucepan and sprinkle the gelatin evenly over the surface of the juice. Let it sit while you combine the eggs, Meyer lemon zest, and sugar. Use an electric mixer to beat these three ingredients, integrating them well.
When this is done, check your gelatin. After ten minutes, it should have bloomed, which means the gelatin has absorbed liquid and will look lumpy on the surface of the juice. Warm the juice over low heat, whisking to dissolve the gelatin. This will take about a minute. Rub a little bit of juice between your fingers to be sure it's silky smooth. If you feel gelatin grains, keep whisking. When the gelatin has dissolved completely, remove the juice from the heat, and let it cool for 2 - 3 minutes.
Pour the egg mixture into the juice slowly, stirring to combine.
In a separate bowl, whip the cream to the soft peak stage, then add the whipped cream to the egg mixture and stir to combine thoroughly. Refrigerate the mousse for several hours to let it set. You may serve this from a large bowl, or from individual dishes. I like to serve it in a half pint or quarter pint canning jars. The size is right, the jars are attractive, and because each jar has its own lid, you don't have to fool around with little pieces of plastic wrap.
The small flecks of zest are pretty against the pale yellow of this dessert. And the flavor offers a perfect balance between tart and sweet. I often find myself going back for seconds.