Lemon mousse: ingredients, nuances and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This delicious, airy, melt-in-your-mouth dessert is a traditional French cuisine. It is prepared on the basis of fruit or berry juice, beaten egg whites and gelatin. Lush mass is served as a dessert in separate cups or used to make a cake. A photo of his lemon mousse and a step-by-step recipe are presented in this article. There are several options for preparing this dessert.

Lemon Mousse Cake

This dessert is amazing, tender and light as a cloud. Without a doubt, both adults and children will like this Lemon Mousse Cake.

This dessert is based on biscuit cake. To prepare it, you need to prepare the following ingredients:

• eggs - 2 pcs;
• sugar - 60 g;
• flour - 50 g;
• coconut flakes - 30g;
• baking powder - ½ tsp;
• lemon - 2 pieces;
• s alt - ¼ tsp

Directly lemon mousse is prepared from suchproducts:

• egg whites - 6 pcs;
• granulated sugar - 350 g;
• cream 33% - 600 ml;
• gelatin - 25g;
• lemon juice - 350 ml;
• zest of 2 lemons.

The top of the cake is decorated with a bright yellow mirror glaze, which makes the surface of the product glossy. To do this, prepare the following ingredients:

• condensed milk - 100 ml;
• white chocolate - 125g;
• water - 75 ml;
• sugar - 150 g;
• gelatin - 10g

Preparation of the cake begins with baking the biscuit cake - the lowest layer. Next, the mousse is prepared, and before serving, the product is glazed.

Step 1 - Cooking the biscuit

The bottom layer of the cake should be the thinnest in height. That is why the preparation of the cake will require a minimum of ingredients. The step-by-step process of kneading dough and baking a biscuit can be represented as follows:

1. In a dry and clean bowl, mix flour, baking powder and coconut flakes.
2. In a separate bowl beat eggs with sugar and s alt. After about 10 minutes, when the mass becomes dense, you need to add the zest of two lemons to it. The citrus fruits themselves should be put aside. They will be needed in the future to get juice from them.
3. Add the flour mixture to the egg mixture with a spatula and gently fold in three additions.
4. Preheat the oven to 180°C.
5. Spread the bottom of a detachable form with a diameter of 26 cmparchment. Pour and level the dough on top. Subsequently, lemon mousse will need to be poured into the same mold.
6. Bake the biscuit for 25 minutes. Let it cool on a wire rack, then put it back in the same form. Now you can proceed to the next stage of cooking.

Step 2 - Gentle cake mousse

Many housewives avoid pastries with a mousse layer, because they mistakenly believe that it is very difficult to prepare. In fact, making lemon cake mousse is not that difficult if you follow the detailed step-by-step instructions:

1. Peel the zest from two lemons.
2. Prepare 350 ml of lemon juice. This will require 4-5 lemons.
3. Pour the juice into the saucepan. Add zest and gelatin to it.
4. Put the saucepan on the fire and bring its contents to a boil so that the gelatin is completely dissolved (but do not boil).
5. Whip cold cream to stiff peaks.
6. Whip the whites into a fluffy foam.
7. Put a saucepan on the stove, adding 350 g of sugar with a little water.
8. Cook sugar syrup. It will be ready in about 7 minutes when the temperature inside reaches 121°C.
9. Continuing to beat, pour the hot syrup into the protein mass in a thin stream. The result should be a dense meringue like a meringue.
10. Liquid lemon gelatin and whipped cream are carefully added to the protein mass.
11. The prepared mousse is laid out on a biscuit cake and leveled, after which the form is sentin the freezer for at least 5 hours. In this form, the cake can be stored for up to 1 month. And before serving, you need to get it out of the freezer and put it in the refrigerator for a day. But frozen cake is more suitable for decoration.

Step 3 - Mirror Glaze

This decoration will be the logical conclusion of the process of making a cake. Lemon yellow frosting is perfect for this dessert. And it’s not difficult to make it:

1. Pour water into a saucepan and pour sugar. Heat the ingredients on the stove until the grains of sand are completely dissolved.
2. Add gelatin to sugar syrup and mix.
3. Chop the white chocolate with a knife and add to the syrup. Shuffle.
4. Add condensed milk and 2-3 drops of yellow dye.
5. Cool the finished icing to room temperature.
6. Take the cake out of the freezer, put on a baking sheet and pour over the icing. Level the surface and put the product in the refrigerator. Once the icing has hardened, you can taste it.

Dessert-mousse of mascarpone with lemon and lime

The following recipe makes a delicious treat with a refreshing taste. This lemon mousse dessert is sure to please everyone: both sweet tooth and lemon lovers.

The cooking recipe consists of the following steps:

1. Squeeze juice from lemons (3 pcs.)
2. Grate the zest of half a lime on a fine grater.
3. Separate the whites of three eggs from the yolks. Beat the last with a mixer with powdered sugar(100 g) until the mass turns white.
4. Add mascarpone (250 g) and stir.
5. Pour in lemon juice and zest. Mix. It should be quite liquid cream.
6. Separately beat the whites into an airy foam that keeps its shape well. Gently insert them into the bulk.
7. Spread the mousse into bowls or cups and refrigerate for at least 4 hours. Top the dessert with zest and a slice of lime.

Recipe for lemon mousse from Julia Vysotskaya

This delicious dessert is prepared in the following order:

1. First of all, soak gelatin (30 g) in a small amount of water.
2. Use a grater to remove the zest from 1 lemon and squeeze out the juice. You should have 3-4 tablespoons.
3. Apple juice (150 ml) pour into a saucepan and put on the stove. Bring it to a boil. Add swollen gelatin and stir. It should completely dissolve in the juice.
4. Egg yolks (4 pcs.) Beat with powdered sugar (1 tablespoon) using a mixer. Gradually pour in the gelatin mass and lemon juice. Refrigerate and cool.
5. Meanwhile, whip cream with a fat content of at least 33% (1 tbsp.) With powder (25 g).
6. Beat the whites of four eggs with a tablespoon of powdered sugar until peaks form.
7. Combine the cream with the yolk mass and mix.
8. Gently fold in egg whites with a spatula from bottom to top.
9. Spread the lemon mousse into bowls and refrigerate.