This gourmet, airy, thawing dessert is traditional in French cuisine. It is prepared on the basis of fruit or berry juice, beaten egg whites and gelatin. The lush mass is served as dessert in separate cups or used to make a cake. A photo of his lemon mousse and a step-by-step recipe are presented in this article. There are several options for preparing this dessert.
Lemon Mousse Cake
This dessert turns out amazing, gentle and light as a cloud. No doubt, such a cake “Lemon Mousse” will appeal to both adults and children.
This dessert is based on sponge cake. To prepare it, you need to prepare the following ingredients:
- eggs - 2 pcs.;
- sugar - 60 g;
- flour - 50 g;
- coconut flakes - 30 g;
- baking powder - ½ tsp;
- lemon - 2 pcs.;
- salt - ¼ tsp
Lemon mousse itself is prepared from the following products:
- egg whites - 6 pcs.;
- granulated sugar - 350 g;
- cream 33% - 600 ml;
- gelatin - 25 g;
- lemon juice - 350 ml;
- zest of 2 lemons.
The top of the cake is decorated with mirror glaze of bright yellow color, which makes the surface of the product glossy. To do this, prepare the following ingredients:
- condensed milk - 100 ml;
- white chocolate - 125 g;
- water - 75 ml;
- sugar - 150 g;
- gelatin - 10 g.
The preparation of the cake begins with the baking of biscuit cake - the lowest layer. Then the mousse is prepared, and already before serving, the product is covered with glaze.
Step 1 - Cooking Biscuit
The bottom layer of the cake should be the thinnest in height. That is why a minimum of ingredients will be needed to make the cake. The step-by-step process of kneading the dough and baking a biscuit can be represented as follows:
- In a dry and clean bowl, combine flour, baking powder and coconut.
- Beat eggs with sugar and salt in a separate container. After about 10 minutes, when the mass becomes dense, you need to add the zest of two lemons to it. Citrus fruits themselves should be set aside. They will still be needed in the future to obtain juice from them.
- With a spatula, add the flour mixture to the egg and mix gently with folding movements in three doses.
- Preheat the oven to a temperature of 180 ° C.
- Cover the bottom with a detachable shape with a diameter of 26 cm with parchment. Lay out and flatten the dough on top. Subsequently, lemon mousse will need to be poured into the same form.
- Bake a sponge cake for 25 minutes. Allow it to cool on a wire rack, then put it back into the same mold. Now you can proceed to the next cooking step.
Step 2 - Delicate Cake Mousse
Many housewives avoid confectionery with a mousse layer, since they mistakenly believe that it is very difficult to cook. In fact, making lemon mousse for a cake is not so difficult if you follow the detailed step-by-step instructions:
- Remove the zest from two lemons.
- Prepare 350 ml of lemon juice. For this you need 4-5 lemons.
- Pour juice into the stewpan. Add zest and gelatin to it.
- Put the stew-pan on the fire and bring its contents to a boil so that the gelatin is completely dissolved (but not boil).
- Beat cold cream to steady peaks.
- Beat the whites in a lush foam.
- Put the stewpan on the stove, adding 350 g of sugar with a little water to it.
- Cook sugar syrup. It will be ready in about 7 minutes, when the temperature inside it reaches 121 ° C.
- Continuing to beat, pour the hot syrup into the protein mass with a thin stream. The result should be a dense meringue for meringues.
- Liquid lemon gelatin and whipped cream are carefully added to the protein mass.
- The prepared mousse is laid out on a biscuit cake and leveled, after which the form is sent to the freezer for at least 5 hours. In this form, the cake can be stored for up to 1 month. And before serving, you need to get it out of the freezer and put it in the refrigerator for a day. But frozen cake is more suitable for decoration.
Step 3 - Mirror Glaze
This decoration will be the logical conclusion of the cake preparation process. Lemon yellow frosting is perfect for this dessert. And to make it quite simple:
- Pour water into the stewpan and pour sugar. Heat the ingredients on the stove until the sand grains are completely dissolved.
- Add gelatin to sugar syrup and mix.
- Chop white chocolate with a knife and put into syrup. Mix.
- Add condensed milk and 2-3 drops of yellow dye.
- Cool the finished glaze to room temperature.
- Remove the cake from the freezer, place on a baking sheet and pour over the icing. Level the surface and refrigerate the product. Once the icing has hardened, you can taste it.
Mascarpone dessert mousse with lemon and lime
According to the following recipe, you can prepare a delicious delicacy with a refreshing taste. Such a lemon mousse dessert is sure to appeal to everyone: both sweet tooth and lemon lovers.
The cooking recipe consists of the following steps:
- Squeeze juice from lemons (3 pcs.).
- Grate the zest of half lime on a fine grater.
- The whites of the three eggs are separated from the yolks. Beat the last with a mixer with icing sugar (100 g) until the mass turns white.
- Add mascarpone (250 g) and mix.
- Pour lemon juice with zest. Mix. It should be a fairly liquid cream.
- Separate whites in air foam, which holds its shape well. Carefully introduce them into the bulk.
- Arrange the mousse in a bowl or cup, and refrigerate for at least 4 hours. Garnish dessert with zest and a slice of lime on top.
The recipe for lemon mousse from Julia Vysotskaya
This gourmet dessert is prepared in the following sequence:
- First of all, soak gelatin (30 g) in a small amount of water.
- Using a grater, remove the zest from 1 lemon and squeeze the juice. You should get 3-4 tablespoons.
- Pour apple juice (150 ml) into a saucepan and put on a stove. Bring it to a boil. Add swollen gelatin and mix. It should completely dissolve in the juice.
- Beat egg yolks (4 pcs.) With icing sugar (1 tbsp.) Using a mixer. Gradually pour in the gelatin mass and lemon juice. Refrigerate and cool.
- Meanwhile, whip cream with a fat content of at least 33% (1 tbsp.) With powder (25 g).
- Beat the whites of four eggs with a tablespoon of icing sugar until peaks form.
- Combine the cream with the yolk mass and mix.
- Gently introduce proteins with the movement of the scapula from the bottom up.
- Arrange the lemon mousse in a bowl and cool.