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LEMON MOUSSE

 

The Scandinavian Cookbook
by Trina Hahnemann
Some desserts survive for generations. This one was very popular in the 1950s when there were real housewives who had the time to cook all day long, and everything was spick and span when the husband came home. I can't say that's the way it is today—in my household or in Scandinavian households in general.
Serves 8


Ingredients

• 1 tablespoon granulated gelatin
• 3 eggs, separated
• 1/3 cup superfine sugar
• Generous 1/3 cup heavy cream
• Juice of 3 lemons
• 1 teaspoon finely grated lemon zest

For Serving
• 1/3 cup heavy cream
• Candied Lemon Zest (see below)


Directions

Soak the gelatin granules in a heatproof bowl of cold water for about 5 minutes. In a mixing bowl, beat the egg yolks and sugar together with an electric mixer until pale and fluffy. In another large mixing bowl, whisk the egg whites until stiff peaks form. In a separate bowl, whip the heavy cream until soft peaks form.

Place the bowl with the softened gelatin granules over a pan of hot water and dissolve the granules gently. Turn off the heat, pour in the lemon juice, and add the zest. Slowly pour the gelatin mixture into the egg yolk mixture, stirring all the time. Set aside in a cool place until the mousse is starting to set.

Fold the egg whites and the whipped cream into the gelatin mixture. Pour into one large serving dish or several small dishes and chill for a couple of hours in the refrigerator.

TO SERVE: whip the heavy cream until it forms stiff peaks, then serve the mousse with the cream and candied lemon zest.

CANDIED LEMON ZEST
• 1 lemon
• 1/3 cup superfine sugar
• 1/4 cup water

Cut the zest from the lemon in long, thin strips using a zester, then squeeze the juice from the fruit.
Combine the zest, juice, sugar, and water in a small pan and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Remove the pan from the heat.
Separate the lemon strips from each other and spread out on a baking sheet.
Let cool and dry.
 

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