Cake decorated and ready to go

 It's still the rainy season in Tokyo so summer isn't quite here yet. Once July hits though, the heat will be full on. Mousse cakes are refreshing in the summer but you need to add extra gelatin so they can keep their firmness.

For this recipe, you could substitute any types of fruit puree. The lemon mousse matches with many other flavors such as mango or passion fruit.

There are 3 items to make in this recipe. The biscuit that is around the cake, the lemon mousse (bottom of cake) and the raspberry mousse.

You can buy the store bought biscuits if you want to shorten the preparation time.

Biscuit:
Egg whites 4
Egg yolks 4
Sugar 125 grams
Flour 125 grams (sifted)

1. Put the egg whites in a bowl and whip until stiff.  Add the granular sugar in portions and whip until stiff.
2. Add the egg yolks and mix with a spatula. Add the flour and continue to mix.
3. Put in a pastry bag and pipe the dough into row
4. They should be same height as the ring that you are using.

After cooking, you can always cut the biscuits to fit the ring even if they are too long.

Lemon Mousse:
Milk 270 grams
Fresh cream 50 grams
Zest of 2 lemons
Sugar 30 grams
3 egg yolks
Fresh cream 40 grams
Gelatin 12 grams

1. Put the milk & cream (50 grams)  into a sauce pan. Grate the lemons then add the zest to the milk. Heat the milk until just boiling then turn off the heat and let the zest steep for about 10 minutes. Strain to remove the zest.
2. Mix the egg yolks and the sugar. Then add the milk to the egg yolk mixture and mix. Pour back into the sauce pan and use a low heat until the mixture thickens. Do not boil!! Take off the heat and add the gelatin. Mix until smooth. Cool over ice water.
3. Whip the cream (40 grams) then add to the lemon cream mixture.

Raspberry Mousse:
Raspberry puree 180 grams
Raspberry or strawberry liquor 15 grams
Fresh cream 200 grams
Gelatin 12 grams (softened in water)

Italian Meringue
Egg whites 60 grams
Sugar 20 grams
Sugar 100 grams
Water 30 grams

1. Heat the raspberry puree for about 5 minutes to reduce the water. Add the liquor and mix. Add the softened gelatin.
2. Whip the egg whites and the sugar (20 grams) in portions. Mix until stiff.
3. Heat the sugar (100 grams) and water in a sauce pan until 110 degrees Celsius. Remove from the heat and pour into the whipped egg whites. Continue to mix until stiff.
4. Add the raspberry puree to the Italian Meringue and mix with a spatula.  Add in the fresh cream and mix.


Putting together:
1. Put the biscuits inside a ring on top of a plate.
2. Pour the lemon mousse into the bottom and smooth with a spoon. Put in the refrigerator for about 10 minutes.
3. Remove from the refrigerator. Pour the raspberry mousse over the lemon and smooth. Keep in the refrigerator for at least one hour before serving.

When working with mousse be careful that the mixture doesn't become solid too quickly.