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Ricardo Lemon Mousse

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“I wanted to do this recipe since I saw it in Ricardo's magazine. I made it tonight. It's so yummy. But for us it's too sweet. Next time I'll use less sugar in the meringue.”
READY IN:
2hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
  2. In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
  3. In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
  4. Distribute in 6 ramequins. Cover and refrigerate about 2 hours.

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