Ingredients
Equipment
Method
Phase 1: Prepare the Toasted Almond Brown Butter Shortbread Crumble
- In a small, light-colored saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden-brown and develops a wonderfully nutty aroma. Remove from heat immediately and let it cool slightly.
- While the butter cools, spread the finely chopped almonds on a dry skillet over medium-low heat. Toast gently for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them!
- In a medium bowl, whisk together the 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Pour the slightly cooled brown butter (including the browned bits) into the flour mixture. Mix until crumbly. Stir in the toasted almonds.
- Press the mixture evenly onto a small baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely on the baking sheet, then break into delightful crumbles. Set aside.
Phase 2: Bloom the Gelatin
- In a small heatproof bowl, sprinkle the 1 teaspoon unflavored gelatin powder evenly over 2 tablespoons of cold water. Let it sit undisturbed for 5 minutes.
Phase 3: Combine Mousse Ingredients
- In a large mixing bowl, combine the cold heavy cream, 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Do not mix yet.
Phase 4: Incorporate Gelatin
- Gently heat the bloomed gelatin in a microwave for 10-15 seconds on low power, or until it is completely melted and clear. It should be warm, not hot.
- To safely incorporate, begin whisking the cream mixture continuously. While whisking, slowly pour the warm, melted gelatin in a thin stream into the cream mixture. Continue whisking for another 30 seconds to ensure it’s fully integrated.
Phase 5: Whip the Mousse
- Using an electric mixer, beat the mixture on medium-high speed. Watch closely as it thickens; you're looking for it to form soft peaks, which means when you lift the whisk, the peaks gently droop, about 3-5 minutes. Be very careful not to overbeat.
Phase 6: Chill to Perfection
- Divide the light and airy mousse into individual serving dishes, glasses, or a single elegant bowl.
- Place it in the refrigerator for at least 4 hours, or preferably overnight, until completely firm and delightfully creamy.
Phase 7: Garnish and Serve
- Once set, garnish your creamy lemon dessert with fresh lemon slices, a sprinkle of extra lemon zest, or a scattering of fresh berries. Serve alongside or layered with generous amounts of your prepared toasted almond and brown butter shortbread crumble.
Nutrition
Notes
This dessert is fantastic for entertaining as it requires ample chill time and can be prepared 2-3 days in advance. The crumble can be made up to a week ahead. Ensure cream is very cold for best whipping results. Nutrition information is estimated based on common ingredients and serving sizes and may vary.