Lemon mousse with raspberry sauce and oat flakes
A nice, fresh and tart dessert - perfect to end New Year's dinner with.
| Servings | 6 Portions |
| Tags | Dessert | New Year | Party Food | Swedish |
| Allergens | Eggs, Milk, Wheat |
| Rest Time | 240 min |
| Cook Time | 40 min |
After planning a lot of heavy food to eat on New Year's Eve, I was looking for a fresh and tangy alternative to end the dinner with. The search landed on this recipe and personally I thought it delivered and felt extra festive.
I found the recipe I used here (recept.se) and I didn't change much either in terms of ingredients or the way I cooked everything. It was simply a good recipe and the pictures are much prettier there so go there and check out how to serve it in style instead of my clumsy attempts. :)
Overall, it wasn't particularly complicated and could be prepared quite well. For example, you could prepare the oat flakes the day before and the mousse itself and the raspberry sauce in the morning. Once it was time to eat dessert, it was just a matter of assembling the different parts, which I appreciate.
As for the oat flakes, there are significantly more than needed. The recipe makes 40, but it's not bad to have some saved for the days after New Year's. At first I thought it was a mistake that it stated 40, but no - it's true. On my first sheet, I used too much dough, which resulted in cookies that floated into each other and I had to increase the time quite a bit. But since there was more dough than was needed to get 6 nice and thin flakes, I just had to try again. It may take a little experimentation and modification of the amount of dough and cooking time to get them right.
For the mousse itself, all you have to do is mix all the ingredients while keeping the batter as airy as possible. And in this case I used a homemade lemon curd but of course you can just as well use a store-bought version. The lemon zest that I grate on a zester gives a little extra lemon flavor which I love, but you can save these for the end and taste with if you are worried that it will taste too sour. But it is a lemon mousse and it will be tangy - that's the whole idea!
Ingredients
Directions
- Soak the gelatine in water for 5 minutes.
- Whisk the egg yolks with half the sugar, then mix in the lemon curd.
- Whisk the egg whites with the other half of the sugar.
- Squeeze the lemon and melt the gelatine in the lemon juice over low heat. Then mix into the egg yolk/sugar mixture.
- Then mix in the lemon zest and lightly whipped cream. Fold in the egg white/sugar mix until the end.
- Divide into 6 serving glasses, refrigerate for about 4 hours.
- In a saucepan - boil the frozen raspberries and icing sugar.
- Let cool and then refrigerate.
- Preheat the oven to 200°C.
- Melt the butter and remove from heat. Mix in the remaining ingredients, forming a thick batter.
- Put small dollops of batter onto a baking sheet lined with baking paper. There will be about 40 in total and they spread out a lot, so only bake 10 at a time on a baking sheet.
- Bake in the middle of the oven for about 5 minutes. Let cool.
- Put a little raspberry sauce and a scoop of ice cream on top of the lemon mousse in each glass.
- Top with oat flakes, fresh raspberries and some crushed meringue.
- Garnish with lemon balm.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3655.8 kcal | 609.3 kcal | 240 kcal |
| Carbohydrates | 419.66 g | 69.94 g | 27.55 g |
| Fat | 190.71 g | 31.79 g | 12.52 g |
| Protein | 52.55 g | 8.76 g | 3.45 g |
| Sugar | 343.95 g | 57.32 g | 22.58 g |
| Salt | 2.59 g | 0.43 g | 0.17 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
