LEMON MOUSSE
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C’EST LE PRINTEMPS, È PRIMAVERA, It’s Spring in California. The air is warm, hills and fields are fresh blight green with many small flowers; white, yellow and violet and they are all over. It seems the every life is peace and happy! Can’t you imagine what spring smell like, and those precious life on the earth?
Forget about rich buttery chocolate at moments, because it’s the time to enjoy seasonal fresh food; taste, flavor and scents of spring. This mousse is soft, feather light and refreshing clean citrus flavor, elequent essence of our nature. Just one spoonful of its first taste, you will feel like you are on white cotton candy cloud above endless blue sky. Something like that. So you should enjoy feel and taste of Primavera.
This is no baking dessert like my last two posts, very easy to make with a few basic ingredients yet very delicious. However making sure to use nice looking plump and aromatic organic lemons and “very fresh eggs”. If you cannot find very fresh eggs or you don’t like to use uncooked egg, there is no substitution. I am sorry but forget about this dessert.
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- ¾ cup (170g) sugar
- 3 large very fresh eggs (150g), separated
- ½ cup (125ml) freshly squeezed lemon juice (about 4-5 lemons)
- Grated zest of 2 small lemons (about 2 tablespoons)
- ¼ cup (55ml) warm water (180F/80C) or vanilla flavored tea or earl grey tea
- 2 ¼ teaspoons (1 package/7g) powdered unflavored gelatin
- 1 cup (8oz./225g) low fat or non-fat yogurt, drained
- In a large mixing bowl, beat the sugar and egg yolks until thick and pale yellow for about 2 minutes. Slowly add the lemon juice, whisking constantly. Whisk the lemon zest. Set aside.
- Pour the hot water into a small bowl. Sprinkle the gelatin over the water and stir until it dissolves. Whisk the gelatin mixture into the lemon mixture. Whisk the yogurt into the lemon mixture, blending thoroughly. Set aside.
- In a clean and dry bowl, beat the egg white until stiff peaks form. Using a rubber spatula, gracefully (gently) fold the lemon mixture into the whipped egg whites.
- Ladle the mixture into ramekins or glass cups. Refrigerate until firm for about 3 hours or overnight.
- Try using Meyers lemons. They are very common in California. They are a bit round shape, highly aromatic, a bit darker yellow skin, mild/sweet and low acidity. They have unforgettable perfume and sweet flavor. Meyers lemon are most likely a hybrid of lemons and mandarins that is said imported from China in early 20th century. It brings new dimension for lemon desserts.
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