Lemon Mousse
Lucinda Scala Quinn whips up an easy lemon mousse from Everyday Food.
Quick Lemon Mousse
We Also Love
- Comments()
Everyday Food, May 2010
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 1/3 to 1/2 cup fresh lemon juice, strained
- 2 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
- 1/2 cup sugar
- Coarse salt
- 1 cup cold heavy cream
- 1 cup fresh blackberries (6 ounces)
Directions
-
In a small bowl, combine lemon juice and cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
-
In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.
Variations
Substitute fresh blueberries and/or raspberries for blackberries to make this recipe as prepared on "The Martha Stewart Show."
Wow! I made this today and just enjoyed one. So easy, sooooo gooood!!!
Definitely use fresh lemon. One of the best lemon desserts I had. And I've had a lot!
Martha Staff:
Please add the nutritional info at the end of your recipes - please?
Definitely best to use fresh lemon juice with this one, the results are awesome. I've even used light cream for this recipe, it does not have quite the same volume but it still tastes great.
not sure what happened, but I ended up with butter in liquid.......maybe because I used lemon juice from a bottle and not a fresh lemon?