Lemon Mousse

I call my blog Modern Danish Cooking, but must admit that there are some recipes that the Danes will not stop making. This lemon mousse is a Danish old-fashion classic and has come back to be very popular. This week-end there are confirmations all over the country eating this for dessert. It is a good dessert to serve when three generations are gathered. Lemon mousse is a favorite of the young people as well as  their parents and grandparents. The Danes uses gelatine sheets which need to be melted in warm water. It can be very difficult and form lumps in many desserts. Since I have been living in Denmark, I use powered gelatine. It is much easier.






















Lemon Mousse   Serves 4

4 eggs

6 tbsp. sugar

grated zest of 1 lemon

fresh lemon juice from 2-3 lemons, approx. 3/4 cup

1 tbsp. powdered gelatine

1 cup/6 fl. oz. heavy cream

To make the mousse, whisk the egg yolks and sugar until thick and creamy. Whisk in the lemon zest and juice.

Pour 2 tbsp. of water into a small saucepan. Sprinkle in powdered gelatine. Heat the mixture over low heat, stirring continuously until the gelatine has dissolved.. Let it cool a little, then pour it into the lemon mixture. (In Denmark I learned to place a teaspoon of heated gelatine on the back of my hand. If it was the same temperature as me, then it was okay to use it. It should never be to hot.)

Beat the egg whites and the cream in two separate bowls. First fold the egg whites into the egg yolk mixture, then half of the whipped cream. Pour the mousse into four individual bowls. Refrigerate 1-2 hours before serving. Decorate with the rest of the whipped cream.  Can be decorated with small flowers from the garden. grated

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