- 3 Gelatin sheets, bloomed
- 3 Egg whites
- 150 grams Heavy cream
- 3 Egg yolks
- 2 Lemons – juice and zest
- 100 grams Sugar
- Put the eggs whites in a bowl and whip them until medium peaks form, then set the bowl aside.
- Put the heavy whipping cream into a separate bowl and whip it until soft peaks form, then set the bowl aside.
- Mix together the sugar and lemon zest.
- Bloom the gelatin by soaking the sheets in 3 cups of cold water for 5 to 10 minutes until they soften, then remove the gelatin sheets from the water and squeeze any excess water out.
- Heat up the lemon juice. put the bloomed gelatin sheets in it and melt it.
- Whip the egg yolks and lemon sugar until ribbon stage*.
- Slowly add the lemon juice mixture to the yolks. The mixture will be very runny at this point.
- Place the bowl in an ice bath, stirring frequently.
- Chill until the mixture is fluffly but not stiff.
- Then slowly fold in the whites into the yolk mixture, then add the whipped cream.
- Immediately pipe the lemon mousse into the glasses.
- Wrap tightly and date.
- Before serving garnish**.
Note: It is best to use a food grade scale that measures in grams for this recipe.
*Reaching the ribbon stage takes 3 to 4 minutes with a whisk. It goes faster with an electric mixer. The way to know you have reached the ribbon stage is the mixture gets thick enough that you briefly see the bottom of the bowl before the mixture fills it back in when you are mixing the sugar and eggs. The color of the egg yolk also changes to a pale yellow.
**To create the garnish in the photo, melt isomalt, then pour it onto a silicon mat, immediately press a dried lemon slice into the hot isomalt and allow to cool. Isomalt is very hot and you need to work with gloves when using it. The other garnish in the photo on the outside of the glass is pansies and they are edible but be sure you choose ones that are organically grown. Place raspberries, sliced figs, mint leaves and powdered raspberries on top of the mousse if desired.