Swiss Lemon Mousse w/the Inauens

August 26, 2010

My older sister recently married into a Swiss family that are not only endearingly sweet and embracing, but they are also some fabulous cooks! Anytime I am invited to get together with them I know there will be an impeccable spread, even if its something as simple as homemade pizza. When we got together for Fathers Day, Margaret (my sisters new Mother-in-law) brought a lemon mousse for dessert that I’ve never tried before! It was so delicious, I had to include it on my blog and get the recipe to share. Luckily for me, the recipe was easier for her to re-create than it was to translate from its German origin. She invited me into her kitchen to whip up another batch and I eagerly accepted the invitation with pen (and camera) in hand.

In a large bowl, beat 2 egg yolks with sugar until foamy. (set aside the egg white in a separate bowl)

Mix in 8 oz of cream cheese until whipped and add the zest 2 whole lemons.

Mix in with 12 oz Sour cream and the juice of 3 lemons.

In a small bowl, combine 2tbs of water and a packet of gelatin. Heat on high in the microwave for about 1 minute or until boiling. Let cool and stir until gelatin dissolves.Add gelatin into the mousse and let it cool in the fridge for 15 minutes or until it starts to set.

In a separate bowl, whip heavy cream until you have small peaks and fold into the mousse.

Finally, beat the egg whites with a pinch of sugar until they stand firmly in small peaks and gently fold into mixture. 

We got a little help from Rudy with this one.

I love this picture 🙂

Chill for several hours, or until set.

* Top with lemon rind or toasted almonds to serve.

Swiss Lemon Mousse

Ingredients:

  • 8oz Cream Cheese
  • 12oz Sour Cream
  • 1 (1/4 oz) envelope unflavored gelatin
  • 2 eggs, separated
  • 2 Tbs. Vanilla Sugar
  • 3 lemons
  • 6 Tbs. Sugar
  • 2/3 cups heavy cream

In a large bowl, beat the egg yolks with sugar until foamy. Mix in cream cheese until whipped. Zest 2 whole lemons and mix in with sour cream and juice of all 3 lemons.In a small bowl, combine 2tbs of water and gelatin. Heat on high in the microwave for about 1 minute or until boiling. Let cool and stir until gelatin dissolves.Add gelatin into the mousse and let it cool in the fridge for 15 minutes or until it starts to set. In a separate bowl, whip heavy cream until you have small peaks and fold into the mousse. Finally, beat the egg whites with a pinch of sugar until they stand in small peaks and gently fold into mixture.Chill for several hours, or until set. * Top with lemon rind or toasted almonds to serve.

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