Lemon Mousse, Mousse de Limón

Mousse have a light and creamy texture makes them a favorite in any dessert menu. As done in my passionfruit mousse, I prepared this one with Italian meringue, which is beaten egg whites with a hot sugar syrup instead of beating egg whites with granulated sugar only. This avoids the risk of contamination with raw eggs whites and gives the mousse a better texture and flavor. The following may be eaten alone as a cold dessert or as use a cake filling. Note: Dominican lemons are green, so what you see here are lemons not lime.

Prepare the lemon curd and reserve.

Prepare the meringue and  reserve.

Mix unflavored gelatin with lemon curd, add merigue and stir.

Add the whipped cream to the meringue mixture and fold using a spatula. This time I used a whisk to speed the process and the end result was fine.

Lemon Mousse 
Receta en español: AQUÍ.

1 ½ cup of Lemon Curd
1 ½ heavy cream (whipping cream / cream)
1 envelope unflavored gelatin 
For the meringue: 
3 egg whites
1 cup sugar
¼ cup water
½ teaspoon vanilla

1. Prepare lemon curd and reserve.
2. Prepare the meringue using the same recipe of Italian meringue but halved and because it is to use for a mousse less ingredients are needed, set aside. 
Use the 3 egg whites, 1 cup sugar ¼ cup water and ½ teaspoon vanilla for the meringue. 
Boil 1 cup sugar and ¼ cup of water until it's bubbling with a thick consistency like a syrup. While the syrup starts to thicken you can proceed to beat the egg whites until soft peaks form, add the syrup while it is still hot, in a slow stream while egg whites remain beating at high speed. Continue beating until the meringue cools and looks shiny. For more tips and information read the complete meringue recipe.
3. Hydrate the gelatin in ¼ cup of water, stir with a fork and place in a double boiler to heat and dissolve gelatin; reserve.
4. Whip the cream, reserve.
5. Incorporate the dissolved gelatin to the lemon curd, fold in meringue and then finally the whipped cream.
6. Place in serving containers or in a mold and let cool in the refrigerator until it sets. Serve cold.

Yield: 10 servings.

Note: If you prefer you can use a pastry bag to serve in cups.

Check out these other cool mousse:
Mango Mousse, by Elisabeth.
Orange Mousse, by Merchi.

Where there is strife, there is pride, but wisdom is found in those who take advice.~ Proverbs 13:10.

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