Lemon Mousse
A refreshing lemon dessert — just right for a summer day. Lemon curd is wonderfully versatile: beat in soft butter and you've got a filling for cake layers or a topping for cupcakes; fold in whipped cream and you've got a lovely, airy dessert that melts in your mouth.
Cooking method
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Step 1:
Measure out the ingredients.
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Step 2:
Put the butter in a heavy-bottomed saucepan and melt it over low heat.
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Step 3:
Combine the eggs with the sugar and vanilla sugar.
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Step 4:
Beat them into a thick, fluffy foam.
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Step 5:
Without stopping the mixer, pour the beaten eggs into the saucepan with the butter in a thin stream. The butter should be warm but not hot or boiling, or the eggs will curdle.
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Step 6:
Keep beating for about 20 more minutes, making sure the temperature stays under 140°F (60°C). Take the saucepan off the heat.
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Step 7:
Pour the lemon juice into the mixture and add the grated lemon zest.
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Step 8:
Stir. If the curd is too thin, return it to low heat and cook it, stirring constantly, until it thickens. Cool it to room temperature. If you like, press the cooled mixture through a sieve.
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Step 9:
Whip the cream into stiff, fluffy peaks.
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Step 10:
Gently fold the whipped cream into the lemon curd.
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Step 11:
Spoon the mousse into dessert glasses and chill in the refrigerator for 3–4 hours.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lemon juice - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Vanilla sugar - 379 kcal/100g
