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Frozen lemon mousse with poppy seeds


Finally a gorgeous sunny w.e. in London!
Last Sunday I woke up and my neighbours were happily preparing their bbqs. I have to say that I live surrounded by neighbours with gardens and bbqs, so I was definitely in a holiday mood.
That’s the main reason why I decided not to enter my kitchen for two days: I have been out walking like a tourist forgetting my newborn blog ; )
Actually I made this mousse one month ago.
It’s a frozen lemon mousse whose colours are inspired to this beautiful blue sky. I love its potent flavour made with lemon and just a bit sweet. If you prefer a more delicate texture you could pass it through a sieve and reduce the lemon juice while adding a bit more sugar.
This version is the strong one, my favourite: a refreshing and digestive mousse which would be perfect after a barbeque.

Frozen lemon mousse with poppy seeds
(Serves 4)

3 eggs (separate whites and yolks)
80 gr caster sugar
70 gr whipped cream
3 unwaxed lemons
1 ½ gelatine leaves
2 tbsp poppy seeds

  • Grate the zest of three lemons (remove one of them with a zester or a vegetable peeler, you’ll use it to decorate).
  • Squeeze all lemons and soak the gelatin in the water.
  • In a saucepan beat the egg yolks and sugar and whisk till mixture is very fluffy and pale in colour.
  • Add the lemon juice and cook over medium heat, whisking constantly and vigorously for about 5 minutes, until the mixture thickens and becomes mousse-like.
  • Remove from the heat, whisk in the gelatin, add lemon zest, poppy seeds and leave the mousse mixture to cool.
  • Meanwhile, beat the whip cream to stiff peaks and add, gently fold it into the lemon curd.
  • In another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture stirring until it begins to thicken.
  • Pour into 4 or 6 glass and decorate with a lemon zest cooked for about 10 minutes in 50 gr of water and 50 gr of caster sugar.
  • Refrigerate immediately for one hour into the freezer, then pass the mousse into the refrigerator for a minimum of two hours before serving. Serve extra cold.

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