Lemon mousse

Lemon mousse

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

Some puddings survive for generations. This one was very popular in the 1950s when there were real housewives who had the time to cook all day long, and everything was spick and span when the husband came home. I can’t say that’s the way it is today – in my household or in Scandinavian households in general.

Ingredients

Quantity Ingredient
4 gelatine leaves
3 eggs, separated
75g caster sugar
100ml double cream
3 lemons, juiced
1 teaspoon organic lemon zest, finely grated

To serve

Quantity Ingredient
100ml double cream
Candied lemon zest

Method

  1. Immerse the gelatine in a bowl of cold water for about 5 minutes. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another large mixing bowl, whisk the egg whites until the foam forms stiff peaks. In a separate bowl, whip the double cream until it forms soft peaks.
  2. Lift the gelatine out of the water and melt it gently in a small saucepan. Turn off the heat, pour in the lemon juice and add the zest. Slowly pour the gelatine mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.
  3. Fold in the egg whites and the whipped cream. Pour into one large serving dish or several small dishes and chill for a couple of hours in the refrigerator. Whip the double cream until it forms stiff peaks, then serve the mousse with the cream and the candied lemon zest.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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