Not your question, but another approach to a lemon curd dessert. Don't work on adjusting the lemon curd mousse (which can be difficult and take a few times). Rather, take a tried and true lemon curd (like Alice Medrich one here) and serve it on a simple cake or cookie base.
There are tons of lemon curd recipes that use minimal sugar (& NO cornstarch...) Google lemon curd to get a reference. You could probably reduce the gelatin to a scant 3 tsp. And still be ok. (4 tsp is over a tablespoon, and that IS a lot- in my opinion.)
I just flipped through the recipe, and most of the reviews are quite good. So I wouldn’t worry too much about the naysayers. Also, it’s a pretty complicated dessert, so I’d think you wouldn’t want to veer too much away from the original recipe the first time you make it. Several people reduced the sugar in the curd to 1 3/4 cups, so that seems like it would work, I would not adjust the gelatin because the cake might not set up. As for the egg whites, you can use pasteurized eggs if you’re concerned about the raw egg whites in the recipe. I hope this helps.
My question is trove following recipe - https://www.epicurious.com/recipes/food/views/lemon-curd-mousse-cake-231898 Many reviewers found the mousse too gelatinous and the curd too sweet. How would you suggest cutting down on the gelatin? Also, what would you advise about the raw egg whites?
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Don't work on adjusting the lemon curd mousse (which can be difficult and take a few times).
Rather, take a tried and true lemon curd (like Alice Medrich one here) and serve it on a simple cake or cookie base.
Many reviewers found the mousse too gelatinous and the curd too sweet. How would you suggest cutting down on the gelatin? Also, what would you advise about the raw egg whites?