Obviously, I am crazy about lemons! Only a few days ago that I baked those tartelettes, and right after I prepared a mousse that I combined with a mandarin gelée. Usually, I am not a fan of gelées, beacause somehow they are always too hard, but this one has a smooth and soft consistency. The mousse is so fluffly and light, simply perfect! By the way, the citrus season is not yet over, so expect more desserts to come!
For the mandarin gelée:
(recipe adapted from Eddy Van Damme)
120 ml mandarin juice
10 g sugar
1 gelatin leaf
Bring the sugar and the juice to boil, let it cool a bit and stir in the gelatin. Put mandarin fillets in each glass and cover with the gelée. Refrigirate for 2-3 hours.
For the lemon mousse:
(recipe adapted from Gordon Ramsay)
50 g sugar
1-2 tablespoons water
1 egg white
For the Italian merningue put the sugar and water in a saucepan and stir over low heat until dissolved. Boil for 5-7 minutes until it reaches 120°C. Meanwhile whisk the egg white to soft peaks and slowly add the hot syrup while whisking all the time. Keep on whisking until the bowl is not hot anymore. Set aside.
150 ml lemon juice
50 g sugar
2 gelatine leaves
Soak gelatine in cold water. Bring the sugar and the lemon juice to boil, then pour it to a bowl and add gelatine, stir until it is dissolved. Let it cool. Fold in the Italian meringue. Whip 200 ml cream and fold it to the mousse. Chill for 2-3 hours.