Mark Bittman's Lemon Mousse
A rich, creamy dessert with an intense lemon flavor! 🍋
Ingredients
- 1 package of unflavored gelatin like Knox
- ⅓ cup fresh lemon juice
- 3 eggs
- 2 teaspoons lemon zest
- ¼ cup sugar
- 1 Tablespoon Truvia stevia-erythritol blend
- ¾ cup of heavy cream
Instructions
- Sprinkle gelatin over the lemon juice to soften.
- In a large bowl, combine eggs, lemon zest, sugar, and Truvia. Beat with an electric mixer or whisk until lemon-colored and slightly thickened. To pasteurize eggs, see the link to an instructional video in the note below.
- Microwave lemon juice-gelatin mixture on 50 percent power for 30 seconds. Stir briskly with a small fork until gelatin is dissolved and there are no lumps.
- Stir lemon gelatin into the egg mixture.
- Working quickly, beat cream until soft peaks form. Fold into egg-lemon base, mixing thoroughly and gently.
- Spoon or pour into 6 serving dishes or ramekins. (To make this easier, you could transfer the mousse into a pastry bag or large measuring cup.)
- Chill for at least an hour, preferably two.
- Garnish with berries, mint leaves, a dollop of whipped cream, toasted sliced or slivered almonds, cookie crumbs -- use your imagination!
Notes
The total time for the recipe includes chilling time.
It will keep in the refrigerator for three days.
Truwhip makes a nice sub for the heavy cream in this recipe if you are lactose intolerant.
For food safety, you can use pasteurized eggs that are often available at grocery stores. Or, you could pasteurize your own eggs with the method shown in this video.
I adapted this recipe from one in Mark Bittman's How to Cook Everything, a great reference cookbook to keep in your kitchen. You can find it on Amazon and other online sellers.
*As an Amazon Associate, I earn from qualifying purchases should you decide you need this cookbook.
Nutrition
Serving: 1gCalories: 184.56kcalCarbohydrates: 12.44gProtein: 7.36gFat: 13.09gSaturated Fat: 7.53gSodium: 51.24mgFiber: 0.11gSugar: 9.6g
Tried this recipe?Let us know how it was!