Easter Calendar 2022
Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.
And I will end my Easter Calendar 2022 with yet another mousse recipe, this time I have made mango lemon mousse as the sweet final to yet another Easter lunch/dinner.
When you make this dessert, you need a lot of mixing bowls and you need to whip the different ingredients in a specific order, so you do not need to clean the mixer between each whipping part.
When you mix the melted gelatine into the lemon juice, I always used my electrical whipper, so I am certain, that I do not need up with gelatine lumps. And I also use the electrical whipper, when I added the lemon juice-gelatine liquid into the whipped egg yolk-sugar mix. For the rest of the mixing I do it gentle by hand.
I decided to use pasteurised egg yolk and pasteurised egg white. In Denmark each contain of egg yolk contains 2 egg yolk, while each container of egg white contains 1½ egg white, so therefore I used 3 egg whites. If you start from fresh eggs, when you divide three eggs into egg yolk and egg white.
Mango lemon mousse as dessert requires some planning, as the gelatine needs for set for minimum 4 hours or night over in the refrigerator.
As I am working with frozen fruit, which many times requires heating up, I actually do the cooking of the frozen fruit the evening, so the fruit is cooled down, before it mixed together with the whipped cream. This is done to avoid, that the whipped cream is melted during mixing.
Lemon-lime mousse: - 4-6 servings
- 4 leaves of gelatine
- 3 egg white
- 4 egg yolks
- 65 g sugar
- 2½ dl dairy whipping cream, 38% fat
- 1 organic lemon - zest & lemon juice
- 250 frozen mango pieces
- Zest the lemon and juice the lemon.
- Add the mango pieces into a cooking pot together with the lemon zest and juice. Bring it to the boil.
- Blend the mango, and place it in bowl, which is stored cold night over.
- Place the gelatine leaves in cold water for 10 minutes.
- Place the egg white in a clean mixing bowl, and whip the egg whites into a firm foam.
- Pour the dairy whipping cream in another mixing bowl, and whip the cream in a airy foam, which is not too firm.
- Place the sugar and egg yolks into another mixing bowl, and whip it thick foam.
- Melt the gelatine leaves in a small container in a water bath.
- Pour the melted gelatine into the cold mango lemon mix, whip well while gentle during pouring. Use the electrical mixer.
- Pour the mango lemon gelatine mix into the whipped egg yolk-sugar, whip well while gentle pouring. Use the electrical mixer.
- Gentle stir in the whipped dairy cream into the egg yolk & sugar mass, little by little. Stir by hand.
- Gentle fold in the whipped egg white in the cream mass, little by little. Stir by hand.
- Fill the dessert mixture into either a large serving bowl or smaller serving bowls/ glasses.
- Place the lemon mousse cold in the refrigerator for minimum 4 hours or night over.