You might not know this, but my sister is a dessert genius. Check out her STELLAR recipe for frozen lemon mousse that blows just about any restaurant desert out of the water!
Frozen Lemon Mousse with Mint-Infused Berries (Serves 5)
You will need:
1 tsp. gelatin
3 tbsp. ice water
3 eggs, separated
1/2 cup freshly squeezed lemon juice
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup cold heavy whipping cream
1 pint fresh berries of your choice
An additional 1/3 cup granulated sugar for topping
I cup julienned mint leaves
- In a small bowl, sprinkle gelatin over the ice water to soften.
- In a different small bowl, beat egg yolks with a fork until smooth.
- In a medium saucepan, simmer the lemon juice and 1/3 cup of the sugar, stirring slowly but constantly, until the sugar is dissolved.
- Slowly add the egg yolks to the saucepan in a slow stream. Stir constantly, until the mixture has thickened and begins to simmer.
- Take the saucepan off the head, then pour the mixture into a large bowl. Add the gelatin mixture and the vanilla, and stir until combined. Cool to room temperature.
- In a large bowl, beat the egg whites until they hold soft peaks. Gradually add the remaining 1/3 cup sugar, until they just begin to hold stiff peaks.
- In another large bowl, whip the cream until it begins to hold stiff peaks.
- Stir some meringue into the lemon mixture (to lighten it up), and then fold in the rest of the meringue and whipped cream, gently, until thoroughly combined.
- Spoon mousse into ramekins, then cover with plastic wrap and place in freezer for at least 4 hours.
- Combine the fresh berries with the sugar and julienned mint leaves in a small bowl. Place in refrigerator with plastic wrap.
- Take desserts out 10 minutes before serving, so that they can thaw. Top mousse with berries and mint mixture.