Lemon mousse with almond biscuits is a soft, light dessert that will surprise you with its delicate and pleasant taste. Sweet and tasty, mousse is the perfect dessert on any occasion, adding an extra bit of freshness, especially at the end of a meal.
We decided the perfect accompaniment to this delicious treat would be almond biscuits formed into a very unique curved shape by folding them over a rolling pin while still warm.
Decorate the lemon mousse in whatever way strikes your fancy and serve it with a delicious almond biscuit: a truly perfect pairing that no one will be able to resist.
Ingredients
- 60 ml Limmi Lemon Juice
- 10 g Gelatin sheets
- 400 ml Fresh Cream
- 250 g Caster Sugar
- Approx. 4 medium Eggs – 160 g
- 30 g Butter
- 30 g White (Italian 00) Flour
- 80 g Almond Flour
- 2 Egg whites (approx. 70 g)
- 1 Stick of vanilla
- 100 g Icing sugar
Preparation
To make lemon mousse with almond biscuits, begin by preparing the Italian meringue, and placing a pot with a thick bottom on the stove. Add the lemon juice and 150 g of sugar cooking over a low flame until the sugar is completely dissolved; the syrup should not get hotter than 121°C (you can measure the temperature with a kitchen thermometer).
When it hits 116°C, start to whip the egg whites with the mixer (or hand mixer) at medium speed. Whip them until they are white and add the remaining sugar. When the syrup has reached 121°C and the whites are stiff, pour the syrup slowly onto the whites, continuing to whip the eggs at medium speed; let the beaters go until the mixture has cooled completely.
Once it is ready, you will have a soft, white Italian meringue. Set aside the meringue and place the sheets of gelatin in a bowl with cold water for at least 10 minutes.
Heat 50 ml of cream in a small pot. Wring out the sheets of gelatin and add them to the warmed cream. Mix with a whisk to dissolve the gelatin completely. Then turn off the burner and allow it to cool. Separately, whip the remaining cream.
Add it to the meringue, mixing gently from the top toward the bottom to prevent deflation. Then incorporate the cooled cream with the dissolved gelatin and mix gently. Let it rest in the refrigerator for 2 hours.
Prepare the almond biscuits: begin by melting the butter; place the almond flour in a large bowl, add the melted butter and allow to cool. Then mix with a spatula until the butter is fully absorbed. Make a cut along the length of the vanilla bean and scrape out the seeds inside using a knife.
Add the vanilla seeds; add the flour, sifting it directly in the bowl Mix well and set aside. Next, put the egg whites in a bowl and beat them with a hand mixer.
As soon as they begin to foam and thicken, add the sugar and continue to beat them until thick and foamy.
Then add the whipped egg whites to the flour and butter mixture. Mix with a spatula from the top toward the bottom to combine, until the mixture is uniform.
Line a pan with parchment paper and spread small amounts of the mixture, approximately 10 g, using the back of a spoon, setting them 3-4 cm apart (to make it easier to do this, wet the spoon so that the mixture doesn’t stick to it too much). Spread out the mixture into circular shapes approximately 7 cm in diameter and half a millimeter thick.
Bake in an oven preheated to 180°C for 8 minutes (160°C for 3-4 minutes in a convection oven). When the biscuits are slightly crisp and browned, remove them from the oven and spread them over a rolling pin while still warm so they retain a curved shape when they dry.
Once two hours have passed, remove the lemon mousse from the refrigerator and pour it into a pastry bag with a smooth tip. Fill the cups to the brim. Serve the mousse with the almond biscuits.
