Lemon Mousse
From Parfait 13 years ago
- 30mins to make
- Serves 6-8
A lovely light and easy to make mousse, a delicious way to end a meal.....
Ingredients
- • 4 medium free-range eggs, separated shopping list
- • 250g/8oz caster sugar shopping list
- • 3 lemons, zest and juice only shopping list
- • 5 tbsp cold water shopping list
- • 15g/½oz powdered gelatine shopping list
- • 300ml/½ pint double cream shopping list
- • small handful blanched toasted almonds, finely chopped shopping list
How to make it
- Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. When the mixture has thickened, remove the bowl from the pan and whisk until cool.)
- Place the cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Remove from the heat and leave to cool slightly.
- In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.
- Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed.
- Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for one hour, or until set.
- Sprinkle the toasted chopped almonds over the top of the mousse and serve.
People Who Like This Dish 5
- mrcooksalot Denver, U.S.A.
- SadiesMom Nowhere, Us
- midgelet Whereabouts, Unknown
- clbacon Birmingham, AL
- gourmetana London, UK
- Parfait My Kitchen, UK
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments