I LOVE MOUSSE! Who doesn’t, especially these ones, because the raspberry one is tangy and light, whereas the lemon one is slightly more decadent.
I made these as dessert for a dinner party not so long ago because we were having a heavy dinner (raclette- french tradition, lot’s of cheese and bread) and everybody said they wanted something light and easy for dessert.
So what better than mousse? I don’t know
- 500 grams raspberries
- 330 grams superfine sugar
- 100 ml water
- 5 egg whites
- 250 ml heavy cream
- In a pot, add raspberries and 30 grams of sugar. Simmer for 5 minutes then strain through a colander to remove the seeds. Reserve.
- In another pot, simmer water and 300 grams of sugar until a candy thermometer shows 170 to 200 degrees Celsius.
- When the sugar mixture is at 110 C., whisk the egg whites with a pinch of salt in kitchen stand mixer (or with a hand whisk) until they are stiff peaks.
- When the sugar mixture reaches the desired temperature, slowly stream it into the egg whites while continually whisking. Keep whisking until the mixture cools.
- Separately, whisk the heavy cream into soft peaks.
- Fold the raspberry puree into the egg white mixture. Once combined, do the same with the whipped cream.
- Fill individual serving dishes with mousse.
120 ml lemon juice
4 eggs (separated)
200 grams sugar
Set fine sieve over medium bowl. Combine lemon juice, egg yolks and 6 tablespoon sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals until the curd thickens slightly and coats the back of a spoon. Pour the curd through the sieve into the medium bowl and force as much through as possible using a spatula. Let curd cool to room temperature.
Place the egg whites and the remaining sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment (or an electric hand whisk) beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold.