Low Fodmap Lemon Mousse
Lemon mousse is a fresh and zingy alternative to traditional chocolate mousse. It’s lighter and more refreshing. Served at the end of a meal, it’s a novel way to satisfy your sweet craving without falling into the cookie barrel. To keep it suitable for people following the low fodmap diet, you’re going to need to source some lactose-free cream. I used small glasses (125g of mousse each) and this recipe made 6.
I used small glasses (125g of mousse each) and this recipe made 6.
Ingredients
Serves 6
6 large eggs (3 whole and 3 separated)
1 cup (200g) caster sugar
zest of 1 lemon (3g)
½ cup (120mL) fresh lemon juice
⅛ teaspoon salt
½ cup (120mL) heavy lactose-free whipping cream
15g caster sugar (extra)
Method
In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup of the granulated sugar, lemon zest, lemon juice, and salt. Set aside.
Fill a large saucepan with a few inches of water and bring to boiling. Reduce to a simmer.
Place the bowl of ingredients over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture starts to thicken. Yes, this takes a long time. No, you can’t just leave it and come back to it later. I go by look and feel. Does it coat the back of the spoon? Has it thickened? Or do you want a more scientific data point? If so, use a digital thermometer to check the temp has reached 66C.
Remove bowl from heat and set aside for 15 minutes. Stir occasionally until the curd starts to cool. Once cool-ish, place a piece of plastic wrap directly on the surface of the mixture (to stop a skin forming) and refrigerate for at least 2 hours, or until completely chilled.
Place the 3 remaining egg whites into a medium bowl of a stand mixer fitted with a whisk attachment and beat on high speed for 1 minute. Add the remaining 15g of sugar and continue to beat until the egg whites reach stiff peaks.
Carefully fold the beaten egg whites into the cold lemon mixture (don't get rid of the bowl), going slowly and being careful not to deflate the egg whites. This is going to take some time. You’re going to worry about white eggy-lumps. Don’t panic. Just work slowly until the mix is combined. Set aside.
Add the heavy cream to the bowl you used for the egg whites, and beat on high speed until stiff peaks form.
Fold the stiff whipped cream into the lemon mixture, again going slowly and being careful not to deflate the mixture.
Spoon the lemon mousse into individual glasses. My mousse were 125g per glass. Top with homemade whipped cream and serve cold. Store in the refrigerator, covered tightly, for up to 5 days.
Notes:
Lemon juice: 20ml is the recommended low fodmap serving size according to Monash, but it has a generous ceiling. But the Fodmap Friendly App provides more specificity stating that the maximum low fodmap serving size is 100ml. So yes, this dish does contain fructans but one serve is under the recommended low fodmap serving size.
Lactose-free cream: up to 500g is considered low fodmap, except that this ingredient is high in fat which can affect gut motility so proceed with caution.