Lemon Mousse With Slivered Almonds
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 5eggs, separated
- ½cup sugar
- Juice and grated peel of 2 lemons
- 1tablespoon unflavored gelatin
- ½cup heavy cream
- ½cup toasted, slivered almonds
Preparation
- Step 1
Beat the egg yolks with the sugar until lemon-colored. Add the lemon juice and peel, then whisk over low heat until thick.
- Step 2
Meanwhile, dissolve the gelatin in one-half cup warm water.
- Step 3
Whip the egg whites until stiff. Whip the cream.
- Step 4
Add the gelatin to the lemon mixture and cool. Fold in the egg whites. Reserve about one-quarter cup of cream for the top of the souffle. Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish. Cover with remaining cream and chill until set, preferably overnight.
- Step 5
Just before serving, sprinkle with the almonds.
Private Notes
Comments
Light, easy and lemony. It was the perfect dessert after a homemade lasagna. I added a needed pinch of salt. Also I cannot get powdered gelatin here so I soaked 3 sheets of gelatin in cold water and added it to the lemon mixture. I also added the water but that was not necessary and would not next time. I might add a bit more heavy cream but no more in the mousse (just for the topping). Note that when you add the whipped cream to the mousse it will deflate because of the fat. Just move quickly
I made this recipe, along with Molly O’Neill‘s lemon curd recipe. Following the tip from other commenters, I reduced the gelatin by 1/4. That gave me a fluffy gelatin with a nice tart flavor. I layered the mousse with the lemon curd in parfait glasses, topped with a dollop of whipped cream, a slice of dehydrated, lemon, and a raspberry. It was a big hit on a hot night in Phoenix.
The Frog & Commissary restaurant cookbook featured this same whipped & gelled base, to be made either lemon or lime, but it added a layer of citrus curd and berries. Total elevation of the look, taste and texture of this dish. For layering in clear glass.
I made this as written, to the letter, which means I measured the gelatin powder. It was very good, but a little too strong on the gelatin side of mousse. So next time — and there WILL BE a next time — I will use a little LESS gelatin, because the resulting mousse was more stiff than I would have liked, and spooning it out felt like it was a Jello dessert rather than a mousse. I might also hold back some of the whipped egg whites so that the whipped cream can be the more defining element. And I will gradually try replacing a bit of the water with lemon juice because I love a nice big tart lemon flavor. But this is a very good base recipe.