Step 1

Hydrate gelatin:When using gelatin powder: Mix it with about four to five times of icy cold water. Mix well and set it aside for about 10 minutes.When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.

Step 2

Make lemon curd base:Add granulated sugar and egg yolks in a small saucepan and mix well.Add lemon zest.Pour some of the lemon juice in and mix well. Pour the remaining lemon juice and mix. Heat it at low to medium-low heat while mixing constantly, scraping the bottom of the pan evenly. Remove from the heat once it starts boiling gently.Strain it with a fine mesh sieve. Scrape off the bottom of the sieve so that you can save as much puree as you can.Add the hydrated gelatin to the hot curd and mix until it's completely melted. Set it aside at room temperature. Check the temperature toward the end - it should feel slightly cold. When it is still warm, cool it with ice water. Or when it gets too cold and starts thickening, warm it with hot water or the microwave just a little bit.Tips💡Yolks create lumpy pieces when they are left with sugar unmixed. Quickly mix after they are added.It's important to add the hydrated gelatin while this curd is still very warm. otherwise, the gelatin is not going to melt completely, which leads to looser mousse.

Step 3

Make whipped cream:Pour cold heavy cream into a large bowl and whip until it gets very fluffy and stiff. Set it aside in the fridge.Tips💡It is very important to whip it until it gets very fluffy and stiff to prevent the mousse from getting loose.When whipping it ahead and setting it aside in the fridge, check the consistency again before using it. Oftentimes, it slowly starts getting looser when it's left in the fridge for some time. Re-whip it if you need to. Or, you can also whip heavy cream while you are whipping egg whites. I sometimes like to make it ahead so that I have extra time to prepare at the end!

Step 4

Make Italian meringue:Add granulated sugar and water in a small saucepan. Ensure all the sugar is wet to prevent it from getting crystalized while heating.Heat it at medium heat. Brush the sides of the pan 1 - 2 times while heating. Do not shake the pot or mix the syrup until the very end to prevent the sugar from crystallizing.Meanwhile, whip egg whites until very fluffy. Adjust the timing to start and the speed so that you'll get the fluffy meringue by the time the hot syrup is ready.Remove the pot from the heat once the hot syrup reaches 244ºF (118ºC). Swirl the pot toward the end to make the temperature even and get an accurate temperature.Add the hot syrup to the fluffy meringue slowly from the side of the bowl while whipping it at high speed.Continue whipping it at high speed while the bowl or meringue is hot or very warm. Turn it down to medium-low speed when it feels gently warm. Turn it off when it cools down to room temperature. The meringue should look very stiff at this point.Tip💡How you add the hot syrup to the meringue is very important. By letting it slide slowly from the side while whipping the egg whites at high speed, the whisk can pick up all the syrup to make an evenly mixed Italian meringue.

Step 5

Combine them all:Add all the meringue to the whipped cream and fold with a rubber spatula until about 50% is combined. Add all the lemon curd base. Fold it with a whisk until 80 - 90 % is blended. (You can also use a rubber spatula.) Switch to a spatula and finish folding until incorporated. Scrape off the bottom and sides of the bowl to ensure it's evenly mixed. Tip💡Ensure that the meringue is not warm at this point because warm meringue is going to loosen up the whipped cream.

Step 6

Divide it into glass cups and chill in the fridge.Quickly pipe it into the grass cups while the condition is the best. Chill them in the fridge for at least a few hours. Enjoy!Tip💡Use any glass cups to serve. today, I decided to add some fresh berries to it.