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Lemon-Parsley Mousse Recipe

Lemon, parsley, and capers are a classic sauce used to flavor white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavors of the sauce while adding a delicate texture to the dish.

Lemon shallot mousse whipping siphon 6

I often serve this mousse with seared or poached fish. When I do, I like to heat the plates in the oven before serving them, this not only keeps the fish hot but allows the mousse to begin melting as the dish is served.

The mousse also works well with cold fish preparations, such as smoked or cured salmon. It's a great twist on the classic lox and cream cheese. You can substitute any herbs and spices you'd prefer for your end dish, for example using chives or red onion in the cream for lox.

This recipe calls for using a whipping siphon, but you can also whip the cream using a mixer or whisk to get a similar texture. For a stronger flavor you can also briefly puree the cream mixture before straining.

The cream needs to cool off before it can be whipped. I usually do this in the whipping siphon in the refrigerator or an ice bath.

Note: You can learn more by viewing all my whipping siphon articles and recipes.

Lemon shallot mousse whipping siphon 9

Measuring Note: Many home cooks are intimidated by using modernist ingredients because they are usually measured in grams. This recipe simplifies the process and uses regular volume measurements but I do recommend reading about how to measure modernist ingredients for a detailed look at why grams are more effective. This is especially important if you are going to scale a recipe up or down, or are working in a professional kitchen.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

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Lemon-Parsley Mousse Recipe

  • Published: February 13, 2019
  • By Jason Logsdon
  • Makes: 2 cups

Ingredients for Lemon-Parsley Mousse

  • For the Infused Cream

  • 4 cloves garlic, diced
  • 1 shallot, diced
  • 1 tablespoon capers
  • Zest of 1 lemon
  • 1 pint of cream
  • 1 cup coarsely chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Cooking Instructions for Lemon-Parsley Mousse

For the Infused Cream

Add a very small amount of olive oil to a pan and saute the garlic and shallots until softened.

Add the capers, lemon zest, and cream and bring to a simmer, stirring regularly. Remove from the heat and add the parsley. Let cool for 10 minutes. Strain the infused cream, stir in the lemon juice, and let the mixture fully cool in the refrigerator. Pour into a whipping siphon, seal the siphon and charge it. Shake several times before dispensing.

Lemon caper mousse crostini whipping siphon 38

Nutritional Information for Lemon-Parsley Mouse

  • Calories: 928
  • Fat: 93g
  • Protein: 11g
  • Carbohydrate: 19g
  • 108
  • Fiber: 4g
  • Sugar: 10g
  • Cholesterol: 289mg

If you like this you can get more than 85 inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Lemon-Parsley Mousse Recipe

2 cups Ingredients: 4 cloves garlic diced 1 shallot diced 1 tablespoon capers Zest of 1 lemon 1 pint of cream 1 cup coarsely chopped fresh parsley 1 tablespoon fresh lemon juice
5.0 stars - based on 1 reviews
This recipe combines lemon, parsley and capers with heavy cream in a whipping siphon to create an airy mousse topping that carries the flavors of the sauce while adding a delicate texture to the dish.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.