Tangy Lemon Mousse

It's looks a bit like "lemon month" on Pebble Soup. After Lemon Biscuits, here comes Lemon Mousse. The recipe is slightly involved and requires an extra ingredient : patience. We found out about it a little too late eg: after scoffing the first 2 bowls. Really, it would have been better to leave to set in the fridge overnight.
So my advice to you is prepare in advance, chill and don't go near the fridge during the chilling process.

Q: Why would you choose this Lemon Mousse recipe?
A: it contains only 66g of sugar compare to others which often include over 200g.
Lemon Mousse
3 gelatin leafs
3 large size organic eggs- separate yolks and whites-
66g caster sugar
Zest from one lemon
225ml juice from the lemon (add water if you don't get as much from the lemons)
225ml whipped cream
work the gelatin leaves according to instructions
Beat the egg yolks and the sugar until the mixture turns pale and fluffy
In a bowl or with the mixer beat the egg white until stiff
Whip the cream until fluffy
Melt the gelatin in a small saucepan after getting rid of the water, lower the heat and add the lemon juice, followed by the egg yolk mixture, stir all the time.
Cool for 15 minutes and add the egg whites and the whipped cream
Pour in 4 small bowls and refrigerate for a minimum of 3 hours.

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