Corsican Lemon Mousse Recipe

step 1

• STEP 1.In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.

step 2

• STEP 2.Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (i change to a whisk when the mixture starts to get thick.)

step 3

• STEP 3.Take off the heat and set aside for 15 minutes.

step 4

• STEP 4.Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

step 5

• STEP 5.Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.

step 6

• STEP 6.Beat on high speed.

step 7

• STEP 7.Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.

step 8

• STEP 8.Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.

step 9

• STEP 9.Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.

step 10

• STEP 10.Carefully fold the whipped cream into the lemon mixture.

step 11

• STEP 11.Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish.

step 12

• STEP 12.Decorate with sweetened whipped cream and lemon slices that have been cut into quarters.

step 13

• STEP 13.Chill and serve cold.

step 14