Sugar-Free Lemon Mousse Cake - Lemon Entremet Recipe

My sugar-free lemon mousse cake is a wonderfully zingy and refreshing dessert that will have everyone talking and asking for another slice. This luxurious entremet is made with Meyer lemons and contains no added sugar. 💗 By donating you support me in creating new recipes! 👉 https://bit.ly/3Q7MurZ 👈 Goccia Mold: https://amzn.to/43vSCnh As an Amazon associate, I earn a small commission from qualifying purchases you might choose to make via any of the affiliate links in the above list - at no extra cost to you. Ingredients Lemon Financier 70 g xylitol 10 g honey 30 g lemon juice zest from 1 lemon 4 egg whites 80 g almond meal 50 g all-purpose flour 1 g baking powder a pinch of salt 80 g butter (melted, slightly warm) 5 g olive oil Lemon Cremeux 2 gelatin sheets 4 egg yolks 120 g xylitol 200 g lemon juice 100 g butter Lemon Jelly 85 g lemon juice 15 g xylitol 1 gelatin sheet Lemon Mousse 3 gelatin sheets 250 g mascarpone (at room temperature) 250 g whipping cream (cold) 100 g lemon juice 75 g xylitol Neutral Glaze 6 gelatin leaves 200 g water 100 g glucose syrup 100 g xylitol 30 g lemon juice Directions 1. To make the financier, start by combining the xylitol, honey, and zest of a lemon. Then add the lemon juice and mix. 2. Add the egg whites and whisk them in until you obtain a frothy consistency. Then add the dry ingredients, followed by the melted butter, and then the olive oil. 3. Get the batter into an 18 cm (7 inches) silicone mold and bake the sugar-free lemon financier for 40 minutes in a preheated oven at 160°C (320°F). After that, let it cool down to room temperature in the mold. 4. To make the sugar-free lemon cremeux, start by hydrating the gelatin in ice-cold water. 5. To the yolks add the xylitol and mix until lightened in color. Add the lemon juice and mix well. 6. Cook the lemon anglaise to 82°C (180°F) and let it sit 2 minutes off of the heat. Then add the gelatin and mix gently. 7. Pour the cream over the cold butter, let it sit for 2 minutes and then stir gently until the butter melts. 8. Use a 16 cm (6.3 inches) pastry ring to cut a circle out of the financier and get the cake into a silicone mold of the same size. 9. Pour the lemon cremeux on top and refrigerate it for an hour. 10. To make the jelly, hydrate the gelatin and then heat the lemon juice with the xylitol in the microwave. Add the gelatin and pour the body-temperature liquid on top of the cremeux. Refrigerate for 30 minutes and then freeze the inserts for 6 hours. 11. To make the sugar-free lemon mousse, start by hydrating the gelatin. Mix the room-temperature mascarpone with the lemon zest and then add the cold whipping cream. 12. Whisk until the cream thickens but is still pourable. 13. Heat the lemon juice with the sweetener, mix in the gelatin and then add some cold mascarpone mousse. Mix well and add some more, until the bowl is no longer warm to the touch. 14. Add the liquid to the mousse and mix with the whisk. To fully homogenize the lemon mousse, finish with a spatula. 15. Pour the lemon mousse into a 20 cm (7.9 inches) silicone mold and gently press the frozen inserts into it, cake side facing you. Freeze the lemon entremet for at least 8 hours. 16. To make the thin neutral glaze, hydrate the gelatin and then combine the other ingredients in a double-bottom pot. 17. Bring the pot to a full boil and then cut the heat. Remove the foam from the surface, add the shimmer and let it cool to 60°C (140°F). Add the gelatin, mix and let the plastic-covered glaze cool to 30 - 32°C (86 - 89°F). 18. Glaze the frozen entremet and remove the excess drippings. Most of the glaze will slide off of the cake. This is because of the high lemon juice content. If you want to turn this thin glaze into a neutral mirror glaze, reduce the quantity of lemon juice to 5 g. 19. Transfer the cake onto your serving platter and let it thaw in the fridge for at least 6 hours. 20. Decorate the sugar-free lemon mousse cake with more gold shimmer, citrus flowers and leaves, if you have access to them. If not, chop some white chocolate with a little shimmer and press this mixture around the base of the entremet to give it a more elegant look. Enjoy! #sugarfreelemonmoussecake #lemonentremet #nosugarlemonmousse Music by Nate Blaze.