Prep 45 mins
Cook 30 mins
Another great recipe from Mary Nell Reck. This was published in the Houston Post in the late 1980's. This mousse cake consists of a delicious lemon mousse poured over a fudgy moist chocolate brownie crust The lemon mousse cake can be further enhanced by either a cream anglaise or a raspberry sauce. Totally company worthy, as are all of Mary Nell's recipes!
- 3 lemons
- 1 cup sugar
- 1⁄4 cup water
- 1⁄4 cup lemon peel
- 6 egg yolks
- 1⁄4 cup lemon juice
- 1 1⁄4 teaspoons unflavored gelatin
- 1 3⁄4 cups whipping cream
- 1 prepared brownie crust, about 1/2 inch thick
- Peel 3 lemons using a small, sharp knife.( I use a potaot peeler) Cut only the thin outer skin.
- Set the peel from 2 lemons aside; discard peel from third lemon.
- Now peel the white layer off the lemons, cutting through the thin membrane surrounding the flesh.
- Discard the pith (the white layer) and slice the lemon into thin, uniform slices. Discard any seeds.
- Place the peel in the blender or food processor with the 1/4 cup water.
- Puree together and place in a small,heavy saucepan with the sugar; stir to blend.
- Boil 5 minutes without stirring until a syrup is formed; remove from heat.
- Place the yolks in a mixing bowl and lightly beat with a whisk.
- Very gradually add the hot sugar syrup to the egg yolks while beating with a whisk.
- The hot syrup cooks the yolks, creating a custardlike consistancy.
- Take care not to add the syrup all at once or it will scramble the eggs.
- Whisk vigorously for 8-10 minutes or beat with an electric mixer until thick and light.
- Place the lemon juice in a small bowl and sprinkle the gelatin on top;allow to stand 5 minutes to soften, stirring occasionally.
- Place the bowl of softened gelatin in a pan of simmering water for 3 to 5 minutes or until gelatin is completely disolved.
- Whip the cream until it forms soft peaks.
- Stir the warm, disolved gelatin into the beaten egg mixture.
- Gently fold in the whipped cream using an under-over motion with a spatula, turning the bowl with each stroke.
- Pour the lemon mousse into the chocolate brownie crust-lined springform pan.
- Smooth the top and carefully arrange the lemon slices in a circle on top of the lemon mousse in a circle close to the edge.
- Cover with plastic wrap and chill for at least 6 hours or overnight.
- Serve chilled.