Frozen Lemon Mousse

2019-04-27
  • Yield : 1 (8-inch) mousse
  • Prep Time : 45m
  • Cook Time : 22m
  • Ready In : 7m
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Ingredients

  • 8 to 10 lemons
  • 2 cups sugar
  • 8 large egg yolks, plus 2 whole eggs
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 1/2 cups plus 2 tablespoons heavy cream, chilled
  • Candied Lemon Zest, recipe follows
  • 1 container (8-ounces) creme fraiche

Method

Step 1

Prepare ice bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.

Step 2

Strain curd through fine mesh strainer into a bowl set in an ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd; refrigerate at least 1 hour and up to 3 days.

Step 3

Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.

Step 4

Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on baking sheet until firm, at least 4 hours.

Step 5

Drain candied lemon zest; reserve syrup. Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest; serve.

Step 6

Candied Lemon Zest:

Step 7

4 lemons, well scrubbed

Step 8

2 cups sugar

Step 9

1 cup cool water

Step 10

Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.

Step 11

Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.

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