This summer, Seaspice’s Chef Jill Montinola’s no-bake Lemon Mousse will make taste buds look forward to cheat days with this cool and easy to make dessert with sweet and citrus notes. The recipe makes 3 servings (glasses).
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No-Bake Lemon Mousse Recipe
Gelatin sheets, bloomed 3 each
Egg whites 3 each
Heavy cream 5.30 oz
Egg yolks 3 each
Lemon, juice and zest 2 each
Granulated Sugar 3.50 oz
Whip whites until medium peaks, transfer into a bowl. Whip heavy cream 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. Slowly add the lemon juice mixture to the yolks. (mix will be very loose and liquidy).
Place the bowl in an iced bath, stirring frequently. Chill until fluffly but not stiff.
Slowly fold in the whites into the yolk mixture, then the whipped cream. Immediately pipe into the glasses. Wrap tightly and date. Chill. Keep refrigerated until serving time.
I would have to make sure that I buy very fresh eggs since these are not cooked. I love the idea of a no bake mousse recipe and my daughter-in-law loves lemon flavored recipes.
It has been triple digits in Cali. This dessert looks cool and refreshing. I like lemon.
How do you bloom a gelatin sheet? Do I need to purchase special eggs for this no cook recipe?
The yellow pansies caught my eye and they really make the presentation of this dessert. I do like no bake recipes, especially in the summer, but have never made mousse. I’m more apt to just grab a lemon yogurt, which sounds really good right about now. I’ve cute out sugar and many recipes just won’t work without it. I will have to look into gelatin sheets as I’ve never worked with them.