Martha’s Frozen Lemon Mousse with Mint-Infused Berries

Frozen Lemon Mousse

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:

5 ramekins

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

Process:

  1. In a small bowl, sprinkle gelatin over the ice water to soften.
  2. In a different small bowl, beat egg yolks with a fork until smooth.
  3. In a medium saucepan, simmer the lemon juice and 1/3 cup of the sugar, stirring slowly but constantly, until the sugar is dissolved.
  4. Slowly add the egg yolks to the saucepan in a slow stream. Stir constantly, until the mixture has thickened and begins to simmer.
  5. 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.
  6. 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.
  7. In another large bowl, whip the cream until it begins to hold stiff peaks.
  8. 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.
  9. Spoon mousse into ramekins, then cover with plastic wrap and place in freezer for at least 4 hours.
  10. Combine the fresh berries with the sugar and julienned mint leaves in a small bowl. Place in refrigerator with plastic wrap.
  11. Take desserts out 10 minutes before serving, so that they can thaw. Top mousse with berries and mint mixture.
You can also freeze the mousse in a loaf pan and slice it!

You can also freeze the mousse in a loaf pan and slice it!

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