Frozen Citrus Mousse

Ingredients:

• 6 large eggs, separated, at room temperature
• 1 1/2 cups (10 1/2 oz/330 g)
• 3/4 cup (6 fl oz/180 ml) fresh lemon juice 
• 1/4 teaspoon salt
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated lime zest 
• 1 teaspoon finely grated orange zest
• Unsalted butter for greasing
• 3/4 cup (6 fl oz/180 ml) heavy (double) cream

Directions:

Gather Ingredients.

On the top of a double boiler, whisk together the egg yolks, 1 (7 oz/220 g) of the sugar, the lemon juice, and the salt. Set over barely simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, about 15 minutes. I suggest zesting all of the fruits first. When it says "Thick enough to coat the back of the spoon" that basically means the mixture should drip off the spoon, with a paint like thickness. 

Remove the pan from the heat and stir in the zests. Scrape down the sides of the double boiler top and gently press a piece of plastic wrap directly onto the surface. Refrigerate, until chilled, and thick. Make sure the plastic wrap is completely touching the mixture and completely covering it because if it doesn't then a rubbery coating will form over it.

While Lemon mixture is chilling, make room in the freezer for six 3/4-cup ramekins. Shape collars for the ramekins out of parchment paper or aluminum foil and tape to the ramekins. Lightly grease the ramekins and collar. Dust with sugar, Place on a small baking sheet and set aside. 

When the lemon mixture is well chilled, in a deep bowl, using a mixer on medium-high speed, whip the cream until firm peaks form when the beaters are lifted. 

Clean the beaters and, in another deep, clean bow, beat the egg whites on medium-high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue to beat until firm peaks form when the batter is lifted.

Whisk the chilled lemon mixture until smooth. Using a rubber spatula, scoop the whipped cream onto the lemon mixture and fold in until just blended. Add the whites and fold gently until blended. Scoop into the the prepared ramekins, gently tapping each ramekin against the counter to settle the contents. make sure you mix all the mixtures in a large bowl, because there is a lot. 

Put the ramekins in the freezer for 30 minutes to set the mousse. Carefully cover with plastic wrap and freeze for at least 6 hours or up to over night. Before serving, pull off the collars. Serve at once.

My Experience:

This dish was a little confusing for me to make, I got lost a lot along the way and I had to seek help. It turned out alright, though not a pretty as I would have liked. It wasn't my favourite thing to make, but I still enjoyed the new experience.