People :

4

Preparation time :

40 min

Cooling time:

6h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 200 gr. cream
  • 200 gr. strained lemon juice
  • 4 large egg whites
  • 1 yogurt
  • 90 gr. sugar
  • 4 sheets of gelatin

Syrup:

  • 5 cm. of fresh grated ginger
  • 250 gr. sugar
  • 250 ml. water
  • Pink Peppercorns
Preparation
  1. Whip the cream and reserve. Mix the lemon juice with yogurt. Hydrate the gelatin sheets in cold water, drain and dissolve in a little of the warmed yogurt and lemon mixture. Mix well with a whisk while gradually adding the rest of the yogurt and lemon. Reserve.
  2. Beat the egg whites with the sugar until very firm. Add the cream to the yogurt, lemon and gelatin mixture.  Now add the egg whites, folding gently with a spoon. Add the mixture to molds, cover and refrigerate for about six hours until set.
  3. Prepare the syrup by bringing the sugar and water to the boil over low heat. Simmer for a few minutes and add ginger. Remove from heat and reserve. Remove the mousses from their molds, cover in ginger syrup and a few pink peppercorns.

Additional information

People :

4

Preparation time :

40 min

Cooling time:

Difficulty:

Media