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Lemon Mousse Yield: approximately 1000g 4 whole eggs 300g granulated sugar 130g lemon juice 40g orange juice zest of one lemon zest of one orange 3.5 sheets gelatin, bloomed 170g unsalted butter 160g heavy cream, whipped to soft peaks

1. In a heavy, medium saucepan, whisk together eggs and sugar, then add juices and zest. 2. On medium heat bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom. 3. When the mixture boils and is quite thick, remove from heat and emulsify the butter into the lemon curd in small amounts, using an immersion blender. Add gelatin. Strain through a chinois and gently chill in an ice water bath. 4. Once cooled but not set, fold into whipped cream and portion as necessary.

Michael Laiskonis Workbook www.mlaiskonis.com February 2009

lemon-mousse-workbook-26.2.09  

4 whole eggs 300g granulated sugar 130g lemon juice 40g orange juice zest of one lemon zest of one orange 3.5 sheets gelatin, bloomed 170g u...

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