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Lemon mousse

For a lighter mousse use low fat cream

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Lemon mousse

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
1 €
Method:
30 min min.
 
 

Iker Erauzkin

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Ingredients

    • 3 eggs
    • 100g sugar
    • Lemon juice
    • 1 lemon
    • 200ml double cream
    • 1 tablespoon gelatin

Method

  1. Beat the yolks of three eggs with sugar until it begins to thicken and reserve.
  2. Grate the lemon rind and keep the lemon fruit to one side. Mix gelatin with warm lemon juice and set aside. Whip the cream and reserve.
  3. Finally, beat the Egg whites until stiff, add the lemon zest, the lemon wedges, and fold in the cream and lemon juice gradually.
  4. Let stand in the refrigerator for 3-4 hours.

Tip

Use lime zest and juice as well for a more delicate flavor.

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