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Le Chaudron recipe
Mousse au citron
Lemon mousse
⏱ 30 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4organic unwaxed lemons
150 g (5 oz)superfine sugar
4whole eggsseparated
300 ml (1¼ cups)very cold heavy cream (35% fat)
3 leavesgelatin6 g total
30 g (1 oz)unsalted butter
- 4 organic unwaxed lemons
- 150 g (5 oz) superfine sugar
- 4 whole eggs separated
- 300 ml (1¼ cups) very cold heavy cream (35% fat)
- 3 leaves gelatin 6 g total
- 30 g (1 oz) unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water for 10 minutes, then squeeze dry.
- Finely zest the lemons on a Microplane, then juice and strain them.
- For the lemon curd, heat the juice, zest, sugar, yolks and butter in the saucepan to 82 °C (180 °F).
- Off the heat, whisk in the squeezed gelatin until dissolved, then strain.
- Let cool at room temperature, stirring often so no skin forms.
- Whip the egg whites to stiff peaks, and separately whip the cold cream.
- Gently fold together the whites, cream and cooled curd, divide among glasses and chill for 4 hours.
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