Lemon mousse

Lemon mousse

Light, refreshing, creamy, rich in vitamin C, appetizing ... I could fill a page praising the virtues of the lemon mousse, but I think it's best to go to the recipe, so that you realize how easy it is to make this delicious dessert.

I already had a quick lemon mousse on the blog, this is a little more elaborated and with some more ingredient, but equally easy. In addition, there is a lot of spreading, because with only those ingredients five containers have come out. This lemon mousse has it all;)

  • 2 Eggs
  • 2 sheets of gelatin
  • 200 ml of cream 35% MG
  • 75 grams of sugar
  • 2 medium lemons
  • salt
Lemon mousse

ELABORATION: (For 5 servings )

We put the gelatin sheets to soak in cold water

We separate the yolks from the whites and assemble these Last to point of snow with a pinch of salt. We reserve in the fridge.

We mount the cream and we reserve . Remember that for the cream to mount well you must have a percentage of at least 35% fat and it must be very cold before assembling it.

We beat the yolks with the sugar until they whiten.
We grate the lemons. We squeeze their juice and temper it.
Drain the gelatine leaves and dissolve them in the warm lemon juice. We stir well and make sure they are well dissolved.

Mix the beaten yolks s with the zest of the lemons, add the juice of the lemons with the dissolved gelatine. We stir well.
We incorporate the whipped cream, with enveloping movements.
We incorporate the beaten whites to the point of snow, with up/down enveloping movements.

We pour the mixture into the containers chosen and we took a few hours to the refrigerator.
We decorate to taste

Lemon mousse


Dedicated especially to Maria, so that from Bristol take good note of the recipe;)

I was inspired HERE

Lemon mousse