Berliner Luft (Berlin Lemon Mousse)

Name: Berliner Luft (Berlin Lemon Mousse)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 leaf gelatine; 2 piece unwaxed lemons (juice and grated zest); 3 piece egg yolks (medium); 120 g sugar; 100 ml pasteurised egg white from the chiller cabinet; 1 pinch salt; 200 ml whipping cream; 300 g raspberries (frozen); 3 tbsp sugar for the sauce; 1 tbsp lemon juice for the sauce

A German classic from Berlin: this airy lemon mousse lives up to its name and comes to the table in many families on holidays and birthdays. The cream is feather-light, pale and delicately tart, and the deep red raspberry sauce adds the splash of colour. Serves 4.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

405 kcal

Calories

9 g

Protein

19 g

Fat

46 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.80 · ~€1.20/serving

Instructions

1
Soak the gelatine in plenty of cold water.
2
Wash the lemons in hot water, finely grate the zest and squeeze out the juice.
3
Whisk the egg yolks with the sugar, the lemon juice and the lemon zest in a metal bowl. Beat over a hot, not boiling, water bath until the mixture has reached about 75 °C, is thick and the whisk leaves clear trails.
4
Take the bowl off the water bath, squeeze out the gelatine and dissolve it completely in the hot mixture.
5
Chill the cream and leave it to cool until it begins to set at the edges.
6
Whisk the pasteurised egg white with the salt until stiff. Whip the cream until stiff in a second bowl.
7
Fold first the cream and then the beaten egg white lightly into the mixture and spoon everything into four glasses or a bowl.
8
Chill the dessert until it is set.
9
Bring the raspberries to the boil with the sugar for the sauce and the lemon juice for the sauce and simmer briefly.
10
Pass the sauce through a fine sieve, chill it and serve it with the Berliner Luft.