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Lemon mousse (traditional method & Thermomix)
Description
This lemon mousse is the very first recipe in my collection, learnt at the age of 12 during a stay at my godmother's house. The cook at home had prepared it, and I immediately fell in love with its light texture and tangy flavour, enhanced by a touch of white wine - the surprise ingredient that adds a subtle, refined note. Since then, I've been making it regularly, whether in a large family salad bowl or in elegant verrines for cocktails or festive buffets.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional method
1. Prepare the gelatine: soak the leaves in a bowl of cold water.
2. Beat the eggs with the sugar: in a large bowl, beat the eggs with the sugar for about 5 minutes, until the mixture whitens.
3. Add the flavourings: stir in the lemon zest, juice and white wine. Mix briefly.
4. Dissolve the gelatine: drain the softened leaves and melt in 4 tbsp. water over a low to medium heat until completely dissolved, without boiling.
5. Relax the gelatine: add 3 to 4 tablespoons of the egg mixture to the pan with the gelatine, stir, then whisk into the rest of the egg mixture.
6. Allow to set slightly: place in the fridge until the mixture begins to set.
7. Incorporate the whipped cream: whip the cream until stiff, then gently fold into the lemon mixture.
8. Refrigerate: cover and leave in a cool place for at least 4 hours.
Tip: for the verrines, fold the whipped cream directly into the egg mixture without waiting, then fill with a piping bag.
THERMOMIX® METHOD
Thermomix method
1. Soak the gelatine leaves in a bowl of cold water.
2. Place the eggs and sugar in the bowl, then whisk for 5 mins / 37°C / speed 4.
3. Add the zest, lemon juice and white wine, then blend for 10 sec / speed 4.
4. Meanwhile, dissolve the gelatine leaves in 4 tbsp. water over a low to medium heat (without boiling).
5. With the Thermomix running on speed 3, pour the dissolved gelatine through the hole in the lid. Blend for 10 sec / speed 3.
6. Transfer the mixture to a salad bowl and chill for around 30 minutes.
7. Clean the bowl, insert the whisk attachment and whip the cream at speed 3.5 until stiff.
8. Gently fold the whipped cream into the lemon mixture and refrigerate for 4 hours.
