I’m a sucker for lemon desserts, and have yet to meet one I don’t like. That said, Beulah’s lemon mousse is near the top of the list.
On family occasions, she always made two or three desserts, in sufficient quantity that people could try them all. While her chocolate mousse and sticky toffee pudding were the fan favourites, when lemon mousse was on offer I always went for it, at least for round one… 😉
This recipe makes a lot of lemon mousse. I used a two-litre pudding basin, which was just big enough. It would be great for a dinner party, otherwise I’ll probably halve it in future.
Lemon mousse
- 4 large eggs, separated
- ¼ pint (142 ml) water
- 8 oz (225g) caster sugar
- 4 Tb cold water
- 3 lemons: grated rind of 1 lemon, juice of 2½ lemons
- ½ oz (15g) gelatine
- ½ pint (284 ml) double cream
- Beat the egg yolks in food processor for 30 seconds.
- In a small saucepan, combine ¼ pint water, sugar, lemon juice and lemon rind. Bring to the boil then cook, stirring, for five minutes.
- Pour the boiling syrup into the whirring egg yolks. Mix for one minute until the mixture is pale yellow and frothy.
- Put the 4 tablespoons of water into a small heat-resistant bowl. Pour the gelatine into the water.
- Place the bowl in a frying pan full of simmering hot water. Stir until the gelatine dissolves. Add to mixture and mix briefly.
- Transfer mixture into large (2 litre) serving bowl. Chill for 30 to 40 minutes, until it starts to set.
- Whip the cream, keeping it a bit soft. Add to the mixture.
- Whip the egg whites and fold into the mixture with a metal spoon. Chill 3 hours.
Serving suggestions: Use any remaining cream to decorate. Decorate with a punnet of fresh raspberries, or mint, or glazed lemon pieces.
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