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Danish Lemon Mousse with Whipped Cream
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Source: https://recipheon.com/en/recipes/desserts/danish-lemon-mousse-with-whipped-cream
About this recipe
This Danish lemon mousse is made with whipped egg and cream and served in glasses with whipped cream. It is pale, airy and sweet-tart, with finely grated lemon zest and a gently set texture. This version uses pasteurized liquid whole egg intended for desserts without cooking. The gelatin is hydrated first, then dissolved and tempered with a few spoonfuls of egg foam, making it easier to combine the ingredients without lumps. Softly whipped cream keeps the mousse light; once chilled, it should be spoonable with a gentle wobble. Four servings need at least 5 hours, including bringing the egg mixture to room temperature and a minimum of four hours of chilling.
Ingredients
Mousse and topping
150 g pasteurized liquid whole egg, with no added sugar or salt, intended for consumption without cooking
100 g fine white sugar
350 g heavy cream (36% fat), well chilled: 250 g for the mousse and 100 g for the topping
50 ml freshly squeezed lemon juice, without seeds
1 teaspoon finely grated yellow zest from a washed unwaxed lemon, about 2 g, without white pith
6 g plain powdered gelatin with a strength of about 200 Bloom
30 ml cold water for hydrating the gelatin; use all of it
Steps
Weigh the pasteurized whole egg into a bowl and leave for about 30 minutes to reach room temperature. Use the product specified in the ingredients, as the egg mixture will not be cooked. Keep the cream in the refrigerator. Finely grate only the yellow zest from the washed lemon, measure 1 teaspoon and prepare 50 ml juice without seeds. Set out four dessert glasses of about 250–300 ml capacity, allowing room for whipped cream as well.
Sprinkle the gelatin evenly into 30 ml cold water, stir briefly and leave for about 10 minutes until thick and fully swollen. Meanwhile, whip 250 g cold cream to soft peaks: it should be airy but still droop gently from the whisk. Do not whip it until stiff or grainy. Refrigerate it and keep the remaining 100 g cream chilled for the topping.
Add all the sugar to the room-temperature egg. Beat with an electric mixer for about 5–7 minutes until pale, thick and distinctly airy, with a ribbon falling from the beaters that briefly remains visible on the surface. Gently mix in all the measured lemon zest.
Gently warm the lemon juice in a small saucepan over low heat. Add all the swollen gelatin and its water, stirring until completely dissolved, without visible granules. Do not bring to a boil. Remove from the heat and let stand briefly until lukewarm but still freely flowing, without signs of setting.
Add 2–3 tablespoons egg foam to the lukewarm gelatin and whisk thoroughly to equalize the temperature. Pour this mixture into the remaining foam in a thin stream, stirring gently. Immediately add the softly whipped cream in two additions and fold with a spatula from the bottom, just until the mousse is uniform and airy. Do not let the mixture sit before portioning so it does not start setting in the bowl.
AI-generated Divide all the mousse evenly among four glasses. Cover and refrigerate for at least 4 hours, until set and soft but not runny. It may wobble gently when the glass is moved; this is a dessert to eat with a spoon.
Just before serving, whip the remaining 100 g cold cream to soft peaks that hold their shape, without adding sugar. Divide all of it among the four glasses and serve the mousse chilled.
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