Light and soft homemade lemon mousse

What does it include?

Ingredients

• 3 eggs
• 100g sugar
• 200 ml liquid cream
• Juice of 2 lemons
• Zest of 1 lemon
• 1 sheet of gelatin

How to prepare it step by step?

Preparation

1. Hydrate the gelatin sheet in plenty of cold water for 5–10 minutes until soft. Drain well before using.
2. Separate the whites from the yolks carefully; reserve the whites in a clean, dry bowl and the yolks in another large bowl.
3. Beat the yolks with the sugar until pale, creamy, and thick, ensuring the mousse has body and balanced sweetness.
4. Add the lemon juice and zest to the yolk mixture; mix until homogeneous and fragrant.
5. Heat 2–3 tablespoons of the mixture (without boiling) and dissolve the drained gelatin in it; stir well and integrate into the yolk mixture.
6. Whip the heavy cream until soft peaks form; set aside.
7. Whip the egg whites until stiff, adding a pinch of sugar for stability.
8. Gently fold the whipped cream into the lemon mixture to maintain airiness.
9. Add the whipped egg whites in two batches, folding gently until the mixture is homogeneous and airy.
10. Spread the mousse into individual cups or a large mold, smoothing the surface. Cover with film and refrigerate for at least 2 hours (3–4 hours is better) to set and allow flavors to meld.