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Remember that time you said, "I wish I could find a dessert that was as light and fluffy as a cloud, as rich and creamy as cheesecake and as zesty and refreshing as a glass of lemonade?" Well, I just happened to be hiding in the bushes outside your window that night and I thought "I will make that wish come true." Well, actually, first I thought, "This person has the soul of a poet,"... But
then I thought "I will make that wish come true."
So I made my way through the gumdrop forest, across the Slurpee sea and then through the treacherous Marshmallow Mountains to the Molton Chocolate Volcano, where I finally found exactly the dessert you've been waiting for: Lemon Mousse.
It's not hard to make (unless you really hate juicing and zesting lemons, in which case this probably isn't the dessert for you), but the result is a tangy-delicious-cheesecakesque-lemonade cloud that is sure to send you to the moon.
Top it with a dollop of fresh whipped cream and a few blueberries or a butter wafer cookie. I can't wait to hear what you think of it when I listen in on your phone calls tonight.
You Will Need:
1 teaspoon plain gelatin
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 tablespoons fresh lemon zest
1/2 cup fresh lemon juice (from 3-4 lemons)
Pinch of salt
6 large egg yolks (save the whites to make healthy omelets or meringues)
3/4 cup heavy whipping cream
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1. Pour gelatin into a small bowl, and stir in 2 tablespoons water. Allow to sit for about 10 minutes, until a gel forms.
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2. Meanwhile, melt the butter in a large saucepan over low heat.
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3. Once the butter is melted, remove the pan from the heat, and whisk in the sugar, lemon zest and juice, and the salt.
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4. Whisk in the egg yolks until smooth.
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5. Place the bowl containing the gelatin mixture into a larger bowl containing hot water, and stir until the gelatin has dissolved into a clear liquid.
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6. Return the egg/butter mixture to the stove, and cook over low heat (being careful not to let the mixture boil), stirring constantly until it thickens enough to leave a clean path on the back of a wooden spoon when you run your finger over it. Remove the pan from the heat, and stir in the gelatin mixture.
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7. Immediately pour the mixture through a fine sieve or strainer into a bowl, stirring, but not pressing through any lumps. Let cool to room temperature.
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8. Beat the cream with an electric mixer until stiff peaks form.
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9. Add the cream to the egg mixture in several batches, gently folding each batch into the mixture with a rubber spatula. When just combined, divide the mousse evenly into ramekins or pretty bowls or glasses (this should serve 4-6, depending on your bowl). Cover loosely and refrigerate for at least 2 hours and up to 2 days, until set and thoroughly chilled. Enjoy heaven with a spoon.
2 comments:
OMG!!!!
Lily, I made this last night and it was pure lemony perfection. The husband loved it also, and he rarely eats dessert. I used some fresh picked meyer lemons that smelled like heaven harvested by me from a friend's backyard:) Mmmmmm bliss...
Lea
Lea- just reading your comment made my mouth water. I think I'm going to have to come up with an excuse to make this again!
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