Sticking with the theme of “it’s hot and summer is here,” this week’s Saturday Sweets is just as sweet and refreshing as last week’s feature. Seaspice’s Chef Jill Montinola was kind enough to share her no-bake Lemon Mousse recipe. This treat is bound to satisfy your sweet tooth in no time, as this easy to make dessert is a perfect balance of sweet and citrusy notes. This is just the kind of dessert you’ll crave on a hot summer day.
Lemon Mousse - Makes 3 glasses
- 3 gelatin sheets, bloomed
- 3 egg whites
- 3 egg whites
- ⅔ cup heavy cream
- 2 lemons, for juice and zesting
- ½ cup sugar
Whip egg whites until fluffed with medium peaks, transfer into a bowl
Whip heavy cream into to soft peaks, transfer into another bowl
Mix together sugar and lemon zest
Heat up the lemon juice, melt the bloomed gelatin
Whip yolks and lemon sugar until ribbon stage. The mixture should be pale yellow, almost white in color. Ribbon Stage means that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold it's shape for a few minutes.
Slowly add the lemon juice mixture to the egg yolks - note: the mix will be very loose and liquidy
Place the bowl in an ice bath and stir frequently.
Allow mixture to chill until fluffy but not stiff
Slowly fold in the whites into the yolk mixture, then fold in the whipped cream
Immediately pipe into the glasses
Garnish with flowers, fruits, or any other toppings you think would go well
Keep chilled or serve immediately