advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Iced Lemon Mousse

  • Yield: Makes 8 cups
Iced Lemon Mousse

Photography: Mike Krautter

Source: Martha Bakes

Ingredients

  • 1 tablespoon water
  • 1 (1/4-ounce) envelope unflavored gelatin
  • 1/2 cup lemon juice
  • 1 cup sugar
  • Zest of 1 lemon
  • 7 large egg whites
  • 1 cup heavy cream

Directions

  1. Prepare an ice-water bath; set aside. Place 1 tablespoon water in a small saucepan. Sprinkle gelatin over and let soften, about 5 minutes. Add lemon juice and sugar. Place over low heat and cook, stirring, until gelatin has dissolved. Remove from heat and stir in lemon zest. Place over prepared ice-water bath until chilled and syrupy.

  2. Place egg whites in the bowl of an electric mixture fitted with the whisk attachment and whisk on medium-high speed until stiff peaks form. With machine running, add lemon-gelatin mixture and whisk just until incorporated.

  3. In a separate bowl of an electric mixture with a clean whisk attachment, whisk heavy cream until thick; fold into lemon-egg white mixture.

  4. Transfer mixture to a large bowl or individual serving dishes and chill for 3 hours before serving.

Related Topics