This comes straight outta Steamboat, from Rocky Mountain Tania, who describes this lemon mousse as, “Amazing. Easy, light and such a counter balance to heavy winter food.” Tania says she’s embarrassed how much she makes this, but who in the world would be embarrassed by this thing of beauty?
The coolest thing about it is that it involves fresh snow. I just got back a trip west, where there is plenty of that, and I have high hopes that the return of cold temps to the east this week will bring some of the white stuff here as well. To all of you who are wishing for the opposite…C’mon man! Just give us one more month. Then we can all feel good about the meltdown.
Chilled Lemon Mousse
Adapted from Cook’s Magazine, with full photo, recipe and commentary credit to food and photo sensei Tania Coffey.
You will need:
A one quart soufflé dish (or any 1-1½ qt serving bowl)
A Kitchenaid with whipping attachment (or this recipe could be a real pain)
snow (or a good ice-maker) to put in a big bowl for chilling custard quickly
- Juice from 3 lemons (1/2 cup)
- Zest from one lemon (3 tsps)
- 1 packet (1/4 oz) gelatin
- 1 cup whole milk
- 3/4 cup sugar divided*
- 2 large egg yolks (3 small) plus 5 large egg whites at room temperature
- 1/4 tsp cornstarch
- pinch cream of tarter
- 3/4 cup heavy cream chilled
- mint, raspberries or finely chopped pistachios for garnish
Leave eggs out for a couple of hours to bring to room temperature.
Zest one lemon
Add zest to the 1/2 cup of lemon juice and sprinkle pack of gelatin over juice. Stir and set aside to soften.
Heat milk and 1/2 cup of sugar in a medium saucepan over medium-low heat.
stir occasionally until the sugar dissolves (5 min)
Meanwhile, whisk together the yolks, 2 Tablespoons sugar and the cornstarch in a medium-large bowl until pale yellow and thickened.
Whisking constantly slowly add the hot milk to the yolks (a rubber bottomed bowl is so great here so it doesn’t move while you are whisking and pouring).
Return the egg yolk-milk mixture to the pan and cook over medium low heat, stirring constantly until the foam dissipates to a thin layer and the mixture thickens to the consistency of heavy cream (185 on an instant read thermometer). About 4 minutes. Do not over cook here or it will get lumpy or worse.
Pour the mixture into a medium-large bowl (I use the already dirty one) and add the lemon/gelatin mixture and stir.
Set the bowl in a larger bowl of snow (sorry, if you don’t have fresh snow ice water works well). Stir occasionally to cool.
While the custard is chilling crank up the Kitchenaid with the whipping attachment.
Beat the egg whites and cream of tarter at medium speed until foamy (1 minute)
Increase speed to medium high.
*Add 2 Tablespoons of sugar (I usually skip this addition because I like the mousse super tangy not sweet) and beat until glossy and the whites hold soft peaks.
Don’t over beat.
Remove custard from snow/ice bath.
Gently whisk in one third of the egg whites.
Then fold in the remaining whites with a rubber spatula.
In the same mixer bowl (don’t bother cleaning it) beat the cream on medium high speed until soft peaks form when whisk is lifted (2-3 minutes).
Fold the cream into the custard/egg white mixture until no white streaks remain.
Pour into a 1 quart soufflé dish (or any 1 1/2 quart serving bowl). Refrigerate.
For best texture chill for 1-2 hours
Garnish as desired. PS. This recipe makes you look like a pro—try it quickly!