Susie Drage
Music, Art & Cookery
The Cookery Book
Lemon Cream Mousse

Lemon Cream Mousse
Serves 4 - 6
Preparation Time: 30 minutes
Chilling Time: At least two hours, or
can be prepared the day before and refrigerated.
This is a favourite pudding dish often cooked by my mother in the 1960's and 70's
It has a clean and tangy taste and is a refreshing end to a meal.
Ingredients:
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3 large eggs (separated)
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170g / 6 oz golden caster sugar
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2 large (3 small) lemons ( + zest)
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275 ml / half a pint double cream
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1 packet of gelatine
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55 ml / 2 fl oz hot water
To Garnish
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Lightly toasted Flaked Almonds (optional garnish)
Method
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Take a large pudding basin and stand this over a pan of simmering water.
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Take the lemons and if you have a zester, then remove the zest from the lemons and put aside. Otherwise, with a sharp knife pare the outer skin carefully so as to not to include the bitter white pith. Then cut the peel into very fine strips.
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Into this basin, put the sugar, three yolks and whisk with a rotary beater gradually adding the juice from the lemons. Whisk until thickened.
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Remove from the heat and whisk for a further five minutes and leave to cool.
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Dissolve the gelatine into the hot water and whisk carefully into the lemon custard.
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In a separate bowl, whisk the cream until thick and when the lemon custard is cool enough, fold the cream into the mixture.
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In another separate bowl, whisk the egg whites until stiff and then fold this carefully into the lemon cream mixture.
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Transfer to a serving dish, or separate glass dishes, put a litle lemon zest on top and then cover with cling film and leave to cool in the refridgerator for a minimum of two hours or preferably overnight..
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Almonds (toasted if you like) can be added as an extra garnish before serving.