LEMON MOUSSE (CITRON FROMAGE)
Serves: 6-8
6 sheets of gelatin
(1/3 oz/10 g in total; see note)
6 eggs, separated
3/4 cup (180 mL) superfine sugar
1 2/3 cups (410 mL) whipping cream
2/3 cup (160 mL) lemon juice
Grated zest of 1 unwaxed lemon
To serve:
3/4 cup (180 mL) whipping cream, whipped
1 tbsp (15 mL) unwaxed lemon zest, julienned
1. Soak the gelatin in cold water for about 5 minutes. Beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another clean bowl, whisk the egg whites until fluffy. In a third bowl, whip the cream until light and fluffy.
2. Drain the gelatin and place in a small pan to melt over very low heat, stirring until melted. When melted, take off the heat and add the lemon juice and zest. Slowly add the lemon and gelatin mixture to the egg yolk mixture, stirring all the time.
3. Now fold in the egg whites and the whipped cream. Pour into 6 serving glasses and put the rest into a serving bowl for seconds. Chill for a couple of hours or overnight before serving.
4. Serve with the whipped cream and julienned lemon zest on top. The mousse will keep in the fridge for 3-4 days.
Note: Sheets of gelatin (a.k.a. leaf gelatin) such as Dr. Oetker Gelatine Sheets, are available online (e.g. goldaskitchen.com) and at some Canadian baking supply stores. To substitute powdered gelatin, use one envelope (7 g/ 2 1/2 tsp) of Knox Unflavoured Gelatine and dissolve it according to the instructions on the packet.