Lemon Mousse

Textures get me sometimes.  I either love or hate some foods based entirely on texture.  Cooked mushrooms are too slimy and shrimp and lobster too segmented.  Mousse, however, is a texture I love: light, smooth, fluffy.  And I REALLY love all things lemon.  This is really delicious. 

I made it for my besties the other night for our annual ornament exchange and get together and it was a hit!  It was nice that it could be made ahead so that we had more time to cackle and fa-fa (both terms used to describe what girlfriends do when they have been friends for 15+ years and have a lot to catch up on, in case you didn't know).  There really is something to be said for long-time friends.  Love those girls!   

 

LEMON MOUSSE

• 3 extra-large whole eggs
• 3 extra-large eggs, separated
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Kosher salt
• 1 cup heavy cream
• 1/2 cup good bottle lemon curd, at room temperature
• sweeteened chipped cream (recipe below)
• sliced lemons, for garnish

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon zest, and a pinch of salt.


Place the bowl over a pan of simmering water and cook, stirring constantly for about 10-12 minutes, until the mixture is thick like pudding. 


Take off the heat and set aside for 15 minutes.


Cover with plastic wrap directly on the surface and refrigerate for 1-2 hours or overnight until completely chilled. 


Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. 


Beat on high speed. 


Add the remaining 2 tablespoons of sugar and continue to beat until the whites are stiff and shiny. 


Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. 


NOTE:  If you're insecure about folding, sometimes I am, here's a great little demo video that might help.  There's a lot of folding in this recipe so you want to feel good about it. 


Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high until the cream forms stiff peaks.


Carefully fold the whipped cream into the lemon mixture.


Fold in the lemon curd and pour into a 7-inch diameter, 3-inch deep souffle dish OR into 6 individual ramekins.


Chill. 


Decorate with sweetened whipped cream and lemon slices.   



SWEETENED WHIPPED CREAM

• 1 cup heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. 


Whip on medium and then high speed until the cream just forms stick peaks.


Use a pastry bag to decorate the edges of the mousse. 


Source:  Ina Garten