May 2022 - Lemon Mousse Filling for Layer Cakes (or more adventures in gelatin)

“Light and fruity” was what the bride requested for her wedding cake. A country wedding in late April does suggest something fresh and joyous. I decided on a traditional white, tiered cake with fillings of raspberry jam, fresh lemon curd, and a heavenly light mousse filling. We had perfected the lemon curd long ago, but I had not found a mousse filling that was both very light and fluffy while being sturdy enough to hold its shape when sliced, as well as being able to hold at room temperature for the duration of a wedding. After fooling around with my standard white chocolate mousse recipe, I hit on this version which is tasty enough to eat on its own yet sturdy enough to slice perfectly after sitting out at room temperature for 4 hours!
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If you are considering making a large special occasion cake, I highly recommend looking at our Wedding Cake for 75 information on our website. The lemon mousse would be a perfect addition. Check out our entire wedding tea menu here: Wedding Reception Tea Menu

Lemon Mousse Filling

Makes 3 cups
Special equipment: 2 mixing bowls, wooden spoon, hand or stand mixer, fine grater such as Microplane, silicon spatula

• One 3-ounce package lemon gelatin, I used Jell-O brand
• 1 cup boiling water
• 1 cup white chocolate chips or candy melts, melted and kept warm
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar

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1. In mixer bowl, stir together gelatin and boiling water. Be sure to stir until it is completely dissolved, about 2 minutes. Gradually stir in melted chocolate, stir until smooth. Stir in lemon zest and juice. Chill in the refrigerator for about 45 minutes, or until slightly thickened, about the consistency of egg whites. Stir occasionally the last 15 minutes of chilling.
2. In second mixer bowl, beat chilled cream for 1 minute. Stir in powdered sugar. Beat until stiff peaks form.
3. Using spatula, fold lemon mixture into whipped cream until just incorporated. Chill a few hours or until needed. Tightly covered, can be made up to 3 days ahead.
   
   ​Variation: Besides filling cakes, this mousse can be served with fruit and or lady fingers and or liqueur in individual pretty glasses or as part of a citrus trifle.