It’s almost The Ultimate Lemon Mousse.

I’m sure you’ve noticed how the deep inhalation of a fantastic scent can elevate your spirits on evening the gloomiest of days. Citrus aromas possess that marvelous sparkling quality which never fail to wake up and deliver a warming yellow glow of sunshine to the olfactory sense.

Inviting some culinary prozac into your kitchen is just a few juice-heavy fragrant lemons and a microplane away. Still braising and stewing the dishes cold weather begs for? Mince up some lemon zest, garlic and parsley to brighten your bowlful of cozy with a classic gremolata. Whip together a puckery lemon mousse – my go-to is The Ultimate from Lori Longbotham’s Luscious Lemon Desserts. Cocktail hour?  This recipe for Meyer lemon margaritas has my name written all over it.

Deep inhale. I guess you’d say, what can make me feel this way. Ahhhhhhhhhhhhhhh – a lovely lemon lift.

The Ultimate Lemon Mousse, Lori Longbotham

Serves 4

2 tablespoons water

1 teaspoon plain gelatin

1/2 cup unsalted butter

3/4 sugar

3 tablespoons finely grated lemon zest

1/2 cup fresh lemon juice

Pinch of salt

6 large egg yolks

3/4 cup heavy whipping cream

1. Pour the water into a small bowl, sprinkle the gelatin over the water, and let stand about 10 minutes, or until softened. Place the bowl in a larger bowl of hot water, and stir until the gelatin has dissolved and the liquid is clear.

2. Meanwhile, melt the butter in a large heavy saucepan over medium-low heat. Remove the pan from the heat and whisk in the sugar, zest, lemon juice and salt. Whisk in the yolks until smooth. Cook the mixture, stirring constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.

3. Remove the pan from the heat, stir in the gelatin mixture and immediately pour through a strainer into a bowl Let cool to room temperature, whisking occasionally.

4. Beat the cream with an electric mixer on high speed in a large bowl just until the cream forms stiff peaks. Add the cream to the lemon mixture in 3 batches, gently folding it in with a whisk or a rubber spatula just until blended.

5. Divide the mousse evenly between 4 stemmed glasses. Refrigerate, loosely covered, for at least 2 hours or up to 2 days, until set and thoroughly chilled.