eating this: lemon mousse
I can’t really think of a dessert that has more elegant simplicity than this mousse. Plus it’s super easy. So there you go.
I always like desserts that you can make and plate a day ahead and just pull them out of the fridge to serve guests. This is totally that. Cold desserts rule.
There is a lot of stirring and if you don’t like eggs and eggy consistency, then you’re totally gonna barf.
I offered Gideon 20 bucks. He still said no.
Lemon Mousse (adapted from Martha Stewart’s Dinner at Home)
4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice (2-3 lemons)
1 cup heavy cream, well chilled
*special equipment: fine sieve
Stir together eggs, sugar and lemon juice in a medium saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about two minutes.
Raise heat to medium, continue cooking and stirring and cooking and stirring, until thick enough to coat the spoon (about five minutes).
Strain through the fine sieve, pressing with a flexible spatula, into a metal bowl.
Cover with wax paper, pressing the paper directly onto the mixture. Refrigerate until well chilled (40-45 minutes).
Whisk heavy cream in a mixer until soft peaks form, and gently fold into the lemon mixture.
Cover tightly with plastic wrap, refrigerate for 30 minutes – 2 days before spooning into dessert cups.
Garnish with raspberries, strawberries, blueberries, or get really nuts and use some nilla wafers or oreos. NUTS!