LEMON MOUSSE WITH EXTRA-VIRGIN OIL

THE MERINGUE

• 1/4 cup plus 2 1/2 tbsp. (80 g) sugar
• 2 tbsp. plus 2 tsp. (40 g) large egg whites
• 1 tbsp. plus 1 tsp. (20 ml) water

THE MOUSSE

• 2/3 cup plus 1 tbsp. (170 ml) heavy cream
• 1/4 cup plus 2 tsp. (70 ml) lemon juice
• 1/3 oz. (10 g) gelatin sheets
• 1 tbsp. plus 1 tsp. (20 ml) extra-virgin olive oil

INSTRUCTIONS:

TO MAKE THE MERINGUE

1. Add the water and 1/3 cup of the sugar to a small saucepan and bring to a boil.
2. In a stand mixer or using an electric hand mixer, beat the egg whites with the remaining sugar in a bowl. Alternatively, you can use a whisk.
3. When the sugar water reaches 250°F (121°C) – check with an instant-read thermometer – slowly add it to the egg whites and keep beating until it cools.

TO MAKE THE MOUSSE

1. Soak the gelatin in cold water for 5 minutes, then slowly dissolve it in a saucepan over low heat or in the microwave.
2. Whip the heavy cream and fold it into the meringue along with the gelatin and lemon juice.
3. Pour the mixture into individual molds and freeze them until set, about 2 hours.
4. Unmold the mousse onto serving plates and drizzle with extra-virgin olive oil before serving.