Airy Lemon Bliss Idaho Mousse
Experience the zest of fresh Idaho lemons in every bite of this Lemon Chiffon Idaho Mousse. This light and airy treat is perfect for warm days, combining the tanginess of lemons with a creamy texture that melts in your mouth. Elevate your summer gatherings with this refreshing dessert that showcases the best of Idaho's citrus produce.
ingredients
- 2 large Idaho lemons (juiced and zested)
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- A pinch of salt
- Fresh lemon slices and mint for garnish
steps
- 1.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- 2.
In a saucepan, combine the lemon juice, lemon zest, 1/4 cup of sugar, and a pinch of salt over low heat until sugar dissolves.
- 3.
Remove from heat and stir in bloomed gelatin until fully dissolved. Let cool slightly.
- 4.
In a large bowl, whisk egg yolks until thick; gradually add the lemon mixture, whisking constantly.
- 5.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until glossy peaks form.
- 6.
In another bowl, whip heavy cream with vanilla extract until soft peaks form.
- 7.
Gently fold the lemon mixture into the whipped cream, then fold in the egg whites until just combined.
- 8.
Spoon the mousse into serving cups and refrigerate for at least 4 hours or until set.
- 9.
Garnish with fresh lemon slices and mint leaves before serving.
