Lemon Mousse with Wild Cherry Jelly
For this lovely dessert, the plates are filled with tart cherry jelly. Airy quenelles of lemon mousse are placed on the jelly and garnished with tuiles, candied lemon slices, and mint leaves.
- Low Fat Yogurt - 1/2 cup
- Creme Fraiche - 1/2 cup
- Lime Juice - Juice of 1 lime
- Lemon Zest - Zest of 1 lemon
- Confectioner's Sugar - 1 teaspoon
- Unflavored gelatin - 1/2 packet
- Cold Water - 1/8 cup
- Heavy (whipping) cream - 1/2 cup
- Egg Whites - 2
- Sugar - 1 tablespoon
- Wild cherry jelly - 10 – 12 oz, homemade or commercial
- Tuiles - Four (optional)
- Candied lemon slices - 8 (optional)
- Mint - sprig
To prepare the mousse: In a bowl, fold together the yogurt, crème fraîche, lime juice, lemon zest, and confectioner’s sugar.
Dissolve the gelatin powder in the cold water. Put the mixture in a small pan over low heat and stir until completely melted. In a deep bowl, beat the cream until firm peaks form. Fold the gelatin into the whipped cream. In a deep bowl, beat the egg whites with 1 tablespoon of sugar until firm peaks form. Fold the whipped cream mixture into the yogurt mixture, then fold in the beaten egg whites. Cover with plastic wrap and chill for at least 3 hours.
Warm four dessert plates by placing them in hot water. Put the jelly in a small pan and set it into a larger pan of simmering water. Stir with a whisk as the jelly melts. When the jelly is liquified, take the plates out of the water and dry them completely. Spoon jelly into the warmed plates, spreading it to cover the entire inside of each plate. Cool the plates, then refrigerate until the jelly has firmed again.
To serve: Take the jelly-filled plates and mousse from the refrigerator. Place a tuile to one side on the jelly. With two large spoons, scoop the mousse and form into a quenelle. Place the quenelle on the jelly, overlapping the tuile slightly. Repeat, putting two mousse quenelles on each jelly-filled plate. Garnish with candied lemon slices and mint leaves.