Sorrel Mousse With Lemon Cream Recipe

Cooking Directions

• STEP 1.Start by preparing the sorrel mousse. In a blender, combine fresh sorrel leaves, sugar, and lemon juice. Blend until smooth.
• STEP 2.In a separate bowl, whip heavy cream until soft peaks form. Gently fold the sorrel mixture into the whipped cream until well combined.
• STEP 3.Divide the mousse into individual serving glasses or ramekins. Refrigerate for at least 2 hours to set.
• STEP 4.While the mousse is chilling, prepare the lemon cream. In a small saucepan, heat lemon juice, sugar, and lemon zest over medium heat until the sugar has dissolved.
• STEP 5.In a separate bowl, whisk together egg yolks and cornstarch. Slowly pour the hot lemon mixture into the egg yolks, whisking constantly.
• STEP 6.Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and let cool.
• STEP 7.Once the mousse has set, spoon a dollop of lemon cream on top of each serving. Garnish with fresh sorrel leaves or lemon zest, if desired.
• STEP 8.Serve chilled and enjoy!

Cooking Tips

• Make sure to use fresh sorrel leaves for the best flavor.
• Be careful not to overwhip the cream, as it can become grainy.
• For a smoother texture, strain the sorrel mixture before folding it into the whipped cream.

Storage and Serving

• Store any leftover mousse in the refrigerator for up to 2 days.
• Serve the sorrel mousse with lemon cream chilled for the best taste.
• Garnish with fresh sorrel leaves or lemon zest for an extra pop of flavor.