Lemon mousse was my moms favorite dessert. We had it as dessert all trough the 70’s every time we had people over. I guess this was very normal in the 70's because nobody thought that cream could be bad for you, not to mention the risk of eating raw eggs. Salmonella wasn't a big risk at the time.
My mom served lemon mousse in a dark green glass bowl, actually it's the exact same bowl, that I used here. I have never seen this bowl used for anything else, and for sure I'm not going to change that.
Somehow this dessert went on the back burner after the 70's. But when you serve it, people will love it. When I serve it for my danish friends and family they always start reminiscing, lemon mousse brings back good memories.
Disclaimer: This dessert is made with raw eggs. I recommend using pasteurized eggs. This would minimize the risk of getting Salmonella food poisoning. You can find pasteurized in some supermarkets here in California, on safeeggs.com you can see where to find them in your neighborhood. In Denmark you'll find it right next to regular eggs. For tips and information on how to handle eggs, check out FDA’s website. The Danish version of FDA, Fødevarestyrelsen also has advisory on egg
Serves 4-6 (in my family it's closer to 4 than 6)
- 2 teaspoons gelatin (4 sheets husblas)
- 3 whole eggs (read disclaimer)
- 100 g sugar
- ¼ cup freshly squeezed lemon juice (50-60 ml)
- 1 lemon, the zest of
- 1 cup (250 ml) heavy whipping cream + extra for decorating
Whip the heavy whipping cream until soft peaks, and set aside.
Whisk the eggs pale and fluffy with the sugar, set aside.
Mix the gelatin with half the lemon juice and melt the gelatin over a double boiler. Mix in the rest of the lemon juice and lemon zest.
Using Husblas: put the sheets in a bowl of cold water for about 10 minutes. Over a double boiler melt the sheets with the water that adheres to it when removed from the bowl. Mix in the lemon juice and zest when melted completely.
Mix the gelatin lemon mixture with the eggs while whisking. Gently fold in the whipped cream. Pour the mousse into the serving dishes, and set it in the refrigerator for about 3 hours.
Before serving, whip some extra whipping cream and decorate the mousse. Serve the cold mousse with whipping cream and shaved dark chocolate.