This luscious, lemon-y dessert is perfect for your table this spring!
Chef Simon Webster, owner of Sabor a Pasion Estate and Vineyard in Palestine shares his recipe below.
6 large eggs, separated
1/2 cup sugar
2 envelopes unflavored gelatin
1 cup heavy whipping cream
2 tablespoons gin
2 lemons, zest and juice
Using an electric mixer (hand or stand mixer), beat yolks with sugar until thick, creamy and white, about 10 minutes. Continue mixing and add the lemon zest, juice and gin.
In a measuring cup combine the gelatin with 1/4 cup of very hot water. Stir until clear and add to the egg yolk mixture.
In a separate mixing bowl, using an electric mixer, beat egg whites until fluffy and stiff, about 5 minutes. In another bowl, beat cream until fluffy and stiff, about 5 minutes.
To assemble the mousse, gently fold the cream into the yolk mixture and then the egg whites. Cover and place in the refrigerator for minimum 4 hours or overnight. Pipe into dessert dishes to serve or use as a trifle or cake filling. Makes 4 cups of mousse.
Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard