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Lemon Mousse with Extra-virgin Olive Oil Recipe

Lemon Mousse with Extra-virgin Olive Oil Recipe

Lemon Mousse with Extra-virgin Olive Oil Recipe

Ingredients :
FOR THE MERINGUE

    • 1/4 cup plus 21/2 tbsp. (80 g) sugar
    • 2 tbsp. plus 2 tsp. (40 g) large egg whites
    • 1 tbsp. plus 1 tsp. (20 ml) water

FOR THE MOUSSE

    • 2/3 cup plus 1 tbsp. (170 ml) heavy cream
    • 1/4 cup plus 2 tsp. (70 ml) lemon juice
    • 1/3 oz. (10 g) gelatin sheets
    • 1 tbsp. plus 1 tsp. (20 ml)
    • extra-virgin olive oil

Method :

    1. To make the meringue, add the water and 1/3 cup of the sugar to a small saucepan and bring to a boil. Meanwhile, in a stand mixer or using an electric hand mixer, beat the egg whites with the remaining sugar in a bowl. (Alternatively, you can use a whisk.)
    2. When the sugar water reach 250°F (121°C)—check with an instant read thermometer—slowly add it to the egg whites and keep beating until it cools.
    3. Soak the gelatin in cold water for 5 minutes, then slowly dissolve it in a saucepan over low heat or in the microwave. Whip the heavy cream and fold it into the meringue along with the gelatin and lemon juice.
    4. Pour the mixture into individual molds and freeze them until set, about 2 hours. Unmold the mousse onto serving plates and drizzle with extra-virgin olive oil before serving.

4 Servings
Preparation : 30 minutes
Freezing : 2 hours