Ok- so I can never make these again. Why you ask. BECAUSE I ATE THREE IN THE FIRST DAY! Not like I shared three between me and my fiance or had friends over and we all casually ate three between the group. I single-handedly ate three alone! I don’t know whether to be proud or ashamed.
I am a huge lemon fan to begin with. I have recently fallen in love with the San Pellegrino sparkling lemon drink so much so that I can’t buy them and now these lemon mousse desserts have enter my life and it’s becoming a bit of a problem.
Not only are these utterly irresistible, they are so damn easy to make. Simply make the lemon curd, which requires a bit of mixing but it’s really not that bad. This lemon curd doesn’t quite get as thick as other lemon curds I’ve made, it’s a little thicker than syrup.
Once that cools and you’ve whipped up some heavy whipping cream (another reason you probably shouldn’t eat three in one day), you just mix the two together and refrigerate.
I topped mine with fresh raspberries, but any fruit would do, or you could even do a mint sprig or homemade granola.
But I’m warning you, this easy lemon mousse desserts are out of this world delicious and dangerously addictive so please make at your own risk (or at least wear your fat pants that day!).
- ¼ cup room temperature water
- 1 package (2¼ teaspoons) unflavored powdered gelatin
- 1 cup granulated sugar
- pinch of salt
- 2 teaspoons grated lemon zest
- ⅔ cup fresh lemon juice
- 4 egg yolks
- 2 cups heavy cream
- ¼ cup convectioners' sugar
- fresh fruit for topping, optional
- In a saucepan, pour ¼ cup water. Sprinkle gelatin over top and let stand until the gelatin begins to soften and swell, about 5 to 10 minutes.
- Stir in granulated sugar, salt, lemon zest. lemon juice and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and the gelatin melts, about 5 to 10 minutes. Do not allow mixture to boil.
- Transfer mixture to a bowl and set in an ice bath until the mixture is cool to the touch. Remove the bowl from the ice bath and let sit at room temperature. It should be a thick, syrupy like consistency.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and confectioners' sugar together until soft peaks form, about 4-6 minutes.
- Using a rubber spatula, fold in the lemon mixture until smooth.
- Spoon the mousse into 6-8 custard cups and refrigerate until chilled, 2-3 hours.
- Remove from the refrigerator and top with fresh fruit if desired. Serve.