Saturday, June 04, 2011

Lemon mousse

This mousse is gorgeous. It has a delicious balance of citric acidity and sweetness, as well as a lovely, foamy texture. The trick - not one about which recipes are very helpful - is to blend the gelatinous mixture and the egg white at the right moment. Do it too soon, and the mixture separates and sinks; too late, and the mixture is too well set to be blended.

It is another recipe, following last week's cheesecake, from Reader's Digest's CLASSIC FAVOURITES. The RD version has an extra 125ml of cream, which you're supposed to pipe on top, as well as flaked almonds.

2tsp gelatine
2tbsp water
3 eggs, separated
150g caster sugar
2 lemons, juice and grated rind
125ml double cream

Put the gelatine and water into a small saucepan, and leave to soak for 10 minutes. Meanwhile, combine the egg yolks and sugar in a bowl, and beat them with a wooden spoon until they turn pale yellow. Beat in the lemon juice and rind.

Put the saucepan on to a ring on the hob at its lowest setting. The gelatine mixture may seem thick, but will quickly turn watery. Stir it until all the gelatine has dissolved, and do not allow the mixture to boil - overheating disables its thickening qualities. Add it to the egg and lemon mixture, stirring gently but thoroughly.

You leave this mixture until it starts to set. How long is this? RD does not say. I put mine in the fridge; after just over an hour, it still swirled around as I shifted the bowl, but was no longer runny. I decided that this was the moment. I turned out to be lucky.

Whisk the cream until it thickens, but stop before it becomes stiff – the transition is rapid, so take care. In a separate bowl, and with a separate – or at least clean – whisk, beat the egg whites until they form soft peaks (advice here).). Fold in to the whites the cream and the egg yolk mixture, which should have the consistency of a collapsing jelly. Again, perform the action gently, but do so until the mousse is thoroughly blended.

Spoon the mousse into a bowl, cover with cling film, and refrigerate for at least six hours.

1 comment:

Fabrice said...

Nice stuff! I'm enjoying reading your blog here!