Meyer Lemon Mousse Recipe

How to make it

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• Wash lemons well and zest. Then cut in half, remove seeds and juice - setting the juice aside.
• Put all of the zest except 1/2 t into 1/4 cup of the water in a double boiler and start heating.
• After 5 minutes of heating, strain the zest out and discard and add sugar till well dissolved.
• In the meantime sprinkle the gelatin over the remaining 1/4 cup of water and allow to soften for a few minutes.
• After the sugar is dissolved add the gelatin/water to the double boiler and heat - stirring well for about 5 minutes. Add lemon juice and take off heat, setting the double boiler over a cold bowl of water to chill. Stir well every few minutes.
• In between stirring wash the egg under running water. Crack into a medium bowl separating the yolk and the white. Add yolk to the lemon/gelatin mixture and beat well with whisk until incorporated.
• Continue cooling the mixture until it resembles unbeaten egg whites in texture.
• In the meantime in separate bowls, beat the egg white till stiff peaks form and beat the cream till stiff peaks form.
• When gelatin mixture is sufficiently cooled fold in egg whites till mass is very smooth. Don't worry about losing volume by vigorous incorporation - for some reason this will turn out just fine no matter what you do!
• When the egg white is all mixed in - do the same with the whipping cream.
• Chop remaining zest and fold in.
• At this point - you can put the whole thing into a jello mold of your choice - it'll unmold very nicely OR you can spoon it into individual glasses and layer with strawberries, blueberries or raspberries.
• Or you can put into ramekins with a sprig of mint. No matter what you do - they go into the fridge for about an hour or more.
• This is definitely easier than it sounds - and well worth it!