This lemon mousse starts with a cooked lemon curd and uses gelatin for stability. Since the lemon juice is acidic, it will start separating the cream immediately, so use it within a day or so. This recipe makes about 3 c. mousse.
Instructions
1. Place the gelatin in a small container and cover with ice-cold water. Stir it together and let it soak.
2. Place the sugar, 3/4 c. lemon juice, eggs, egg yolks and finely grated zest in the top of a double boiler set over lightly simmering water.
3. Whisk constantly until the temperature of the lemon curd reaches 170 degrees F.
4. Remove it from the heat and continue to whisk as it cools.
5. When it has cooled for a few minutes, whisk in the cold butter until it's incorporated.
6. Drain off some of the water and whisk in the gelatin and reserved 2 tbsp. lemon juice.
7. Let the curd cool to room temperature.
8. Whisk the chilled cream until it holds medium peaks - avoid whipping it too stiff. See Related eHows for more on this.
9. Use a rubber spatula to fold a third of the cream into the lemon curd until completely incorporated, then fold in the remaining cream.
Tags: lemon curd, lemon juice