Light and refreshing after a heavy meal, you can serve this mousse as suggested below or just refrigerate and add a dollop on top of fresh fruit salad.
- Lemon Mousse
- 3 eggs, separated -
- Zest of 1 lemon -
- Juice of 2 lemons -
- 2 tsp kosher unflavored gelatin -
- ¼ cup water -
- ¼ cup sugar -
- 1 cup whipped cream (or whipped non-dairy dessert topping) -
- Strawberry Currant Sauce
- 1 lb frozen strawberries -
- ¼ cup sugar -
- 1 cup currants (approximately) -
1. Separate the eggs and place yolks, lemon zest, and lemon juice into a saucepan over low heat. Let cook until thickened, stirring often. Remove from heat.
2. Dissolve gelatin in cold water and add to the mixture. Mix well. Set aside to cool. (If lumps have formed, you can pour the lemon mixture through a sieve to eliminate them.)
3. Meanwhile, in the bowl of an electric mixer fitted with a whisk, beat whites until stiff, slowly adding sugar until stiff peaks form.
4. Gently fold whipped cream together with cooled lemon mixture and egg whites just until combined. Pour into flexible silicone pans or molds, cover well and freeze..
5. To make the sauce, combine frozen strawberrries and sugar in a saucepan and heat over low heat for 15 minutes, stirring occasionally.
6. Place strawberries in a sieve set on top of a bowl and push with the back of a spoon to release all the juice. Let the juice cool. Add fresh currants when cooled.
7. Turn molded mousse out onto a serving plate at least 15 to 20 minutes before serving. (You can also unmold the mousse and place it in the refrigerator to keep chilled for up to 5 hours before you are ready to serve. The mousse should be served chilled but not frozen.) Top with sauce and serve.
VARIATION: Place prepared mousse in a prepared graham cracker crust and refrigerate until ready to serve.