This delicately sweet and airy Light Lemon Mousse is made without raw eggs. Made with Greek yogurt, it's flavoured with fresh lemon juice and blueberry, cherry or raspberry sauce.
1cupfresh or frozen blueberries, raspberries or blackberries
2tablespoonsugar
2tablespoonwater
1tablespoonlemon juice
Lemon Mousse
1teaspoongelatin (or 2 sheets)
3tablespoonwater
½cupGreek yogurt
¼cupheavy cream
2tablespoonlemon juice,freshly squeezed
2tablespoonlemon zest(reserve a little for garnish)
1teaspoonpure vanilla extract
3egg whites
⅓cupsugar
¼teaspooncream of tartar
Instructions
Berry Sauce (or Coulis)
Combine all ingredients in a medium pot. Heat over medium heat until sugar is dissolved. Bring to a boil, then simmer for 8 - 10 minutes or until slightly thickened.
Transfer to a small food processor or blender and pulse until smooth.
Press through a fine sieve to remove seeds. Allow to cool. Refrigerate leftover sauce.
Light Lemon Mousse
In a small dish, pour the 3 tablespoons of water. Sprinkle the gelatin over the top and set aside to soften. If using sheet gelatin, place in a bowl with enough water to cover.
In a medium bowl, combine the Greek yogurt, heavy cream, lemon juice, lemon zest and vanilla. Set aside.
Separate the eggs and put the whites into a different medium bowl, one that will fit over a pot of water
Mix the egg whites with the sugar and cream of tartar in the medium glass bowl and whisk over, not in, simmering water until the temperature reaches 160°F. Add the softened gelatin powder mixture (or gently wrung-out gelatin sheets.)
Transfer to the bowl of your stand mixer (or to a large bowl.) Using the wire whip attachment, beat the egg whites until stiff peaks form (about 4 - 5 minutes.)
Immediately add the yogurt-lemon mixture and beat for one more minute.
Carefully spoon into dessert glasses on top of the blueberry or raspberry sauce. Garnish with reserved lemon zest. Refrigerate for at least 20 - 30 minutes to set before serving.
Notes
Berry Sauce: Use fresh or frozen berries. You may have to adjust the amount of sugar, depending on the natural sweetness of your berries. I find that raspberries and blackberries need more sweetener than blueberries. Try it with this delicious Cherry Sauce, too.Making a larger quantity of Lemon Mousse:If you want to make a larger quantity (as written, this recipe serves two) you can triple the ingredient amounts in the recipe, but use only 5 sheets of sheet gelatin instead of 6 to give it a softer texture. If you're using powdered gelatin, I'd suggest using one envelope, (which measures 2 ¼ to 2 ½ teaspoons) instead of 1 tablespoon.If you use the slider next to the Servings to double/triple/quadruple the recipe amounts, please note that you will have to calculate the number of gelatin sheets to use yourself, as the recipe plug-in will not do this automatically. If you're using powdered gelatin, it will work just fine.