Lemon Mousse with Caramel Sauce

Name: Lemon Mousse with Caramel Sauce
Yield: Serves 6-8
Cuisine: France
Ingredients: 1 qt/1 l jelly mold; pastry bag and medium star tube; 3 eggs; ½ cup/125 ml cold water; 1-2 tbsp chopped blanched pistachios; Chantilly cream made with ¾ cup/175 ml heavy cream, 1 tbsp sugar and ½ tsp vanilla extract; 2 egg yolks; ½ cup/100 g sugar; 1 cup/250 ml heavy cream, lightly whipped caramel sauce; ½ cup/125 ml lemon juice; 1 ½ tbsp/10 g gelatin; grated zest of 2 lemons

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The sweetness of the caramel sauce complements the tart lemon flavor of this mousse. Nuts and cream are the perfect finish.

Ingredients

1 ½ tbsp/10 g gelatin
½ cup/125 ml

Europe
France
Dessert
Mediterranean
Gluten-free

Method

Dampen the mold. Soften the gelatin in the water. In a bowl, combine the eggs and egg yolks and gradually beat in the sugar, lemon juice and zest. Set the bowl over a pan of simmering water and beat until the mixture is light and thick enough to leave a ribbon trail, 5-8 minutes. Take from the heat and beat until cool. Melt the gelatin; whisk into the lemon mixture.