Lemon Mousse With Slivered Almonds
- Total Time
- 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 5eggs, separated
- ½cup sugar
- Juice and grated peel of 2 lemons
- 1tablespoon unflavored gelatin
- ½cup heavy cream
- ½cup toasted, slivered almonds
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Preparation
- Step 1
Beat the egg yolks with the sugar until lemon-colored. Add the lemon juice and peel, then whisk over low heat until thick.
- Step 2
Meanwhile, dissolve the gelatin in one-half cup warm water.
- Step 3
Whip the egg whites until stiff. Whip the cream.
- Step 4
Add the gelatin to the lemon mixture and cool. Fold in the egg whites. Reserve about one-quarter cup of cream for the top of the souffle. Fold the remaining cream into the lemon mixture and pour into a two-quart souffle dish. Cover with remaining cream and chill until set, preferably overnight.
- Step 5
Just before serving, sprinkle with the almonds.
Private Notes
Comments
Light, easy and lemony. It was the perfect dessert after a homemade lasagna. I added a needed pinch of salt. Also I cannot get powdered gelatin here so I soaked 3 sheets of gelatin in cold water and added it to the lemon mixture. I also added the water but that was not necessary and would not next time. I might add a bit more heavy cream but no more in the mousse (just for the topping). Note that when you add the whipped cream to the mousse it will deflate because of the fat. Just move quickly
I made this as written, to the letter, which means I measured the gelatin powder. It was very good, but a little too strong on the gelatin side of mousse. So next time — and there WILL BE a next time — I will use a little LESS gelatin, because the resulting mousse was more stiff than I would have liked, and spooning it out felt like it was a Jello dessert rather than a mousse. I might also hold back some of the whipped egg whites so that the whipped cream can be the more defining element. And I will gradually try replacing a bit of the water with lemon juice because I love a nice big tart lemon flavor. But this is a very good base recipe.
This is lemony and has a perfect level of sweetness for me. However I was disappointed with the texture of the mousse although I should have known that it would resemble a fluffy jello as it needed gelatine.
Fantastic dessert, almost like a cold soufflé. It yields a lot. We were four for dinner and half remained, which I froze. It is not too sweet and comes out very yellow. Yes, you need to fold quickly on this, but it is not difficult.
@Diane I never would have tried to freeze it if you had not mentioned it. I wouldn’t freeze it to serve to guests, but the small amount I froze was a nice treat for me a few weeks later.
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