Lemon Cream Dessert

I was extremely pleased that my Secret Recipe Club pairing this month was yet another sweet friend, Gloria, from Canela Kitchen. Gloria is from Chile and has twins about the same age as my youngest…plus she loves to bake and make desserts! We have so much in common…and she is as nice as can be. The hardest part was picking out just one dish to try. Her Chocolate Hazelnut Buche de Noel was a top contender, but I had caramel brownies in the fridge, chocolate cookies in the freezer, and “The Best Ever Brownies” on the kitchen counter. Talk about chocolate overload! So instead, I selected Gloria’s gorgeous lemon dessert…I knew Bill would love this! I have made plenty of chocolate mousses, but never lemon. I knew I had found the perfect choice.

Thanks, Gloria, for being such a warm, caring, supportive blogger friend!! Your lemon mousse was incredible! I was so happy to get your blog (finally!!!). xo

Lemon Cream Dessert…Secret Recipe Club

Ingredients

Recipe from Canela Kitchen
1 envelope unflavored gelatin
1/4 cup cold water
3 egg yolks
1/2 cup plus 3 tablespoons sugar
1/2 cup fresh lemon juice
2 teaspoon of finely grated lemon peel
1 cup of heavy cream
3 egg whites
1 lemon, cut lengthwise into paper thin slices, optional garnish

Instructions

In heat proof measuring cup, sprinkle gelatin over 1/4 cup cold water. Soften for 2 to 3 minutes. Set cup in skillet of simmering water to dissolve. Remove from heat but leave in skillet.
Beat yolks with 1/2 cup sugar until thick enough to form ribbon. Stir dissolved gelatin, lemon juice, and lemon peel.
Whip cream in a large chilled bowl until it holds its shape. With rubber spatula fold into the egg-lemon mixture.
In a separate bowl, beat egg whites until frothy.Sprinkle 3 tablespoon of sugar and beat until stiff. Fold egg whites into lemon mixture till no white can be seen. Spoon lemon cream into dishes or glasses.
Cover and refrigerate for 3 hours.
Garnish with lemon slices or whipped cream.
Makes 4 to 6 servings.

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