Lemon mousse
2018-11-19
・ Serves 4
・
Source
Ingredients
| 3 | eggs | |
| 4 | Tbsp | sugar |
| 3 | leaves of gelatine | |
| ⅛ | l | heavy cream |
| 2 | lemons | |
| 4 | Tbsp | water |
Instructions
Soak the gelatine in cold water in a small pot. Separate the eggs, and zest the lemons with a fine grater. Put a bit of lemon zest aside for decoration.
Beat egg yolks and sugar until fluffy, then add lemon zest and the juice of both lemons. Heat the gelatine over low-medium heat until it is fully dissolved. Then stir the gelatine into the egg mixture, and refrigerate for about half an hour, or until the mixture has fully set.
With a whisk, break up the set mixture. Beat the heavy cream to stiff peaks, and add it to the mixture with a whisk until homogenous. Finally, beat the eggwhites and very carefully fold them into the mixture. Decorate with a bit of lemon zest, and keep refrigerated until served.