Super easy, quick and super refreshing lemon mousse

A delicate dessert with the right amount of acidulous flavour.

A delicate dessert with the right amount of acidulous flavour.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 00:30 + time to cool and solidify

Interval: 00:00

TOOLS

1 cutting board(s), 1 grater, 1 citrus juicer, 3 bowls (- 1 non-metallic), 1 strainer(s)

EQUIPMENT

conventional + mixer + mini processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

LEMON MOUSSE Ingredients

– 4 units of eggs – whites and yolks separated

– salt to taste (pinch)

– 2 teaspoons of colorless and tasteless powdered gelatine

– 8 spoon(s) of sugar

– 2 lemons (juice) and zest (see recipe)

Ingredients TO FINISH

– lemon to taste (zest)

– biscuit of your choice, crumbled (optional)

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. Place a sieve over a bowl. Separate the eggs, place the yolks in a strainer and the whites in another bowl. Break the egg yolks and sift them gently so as to retain the skin surrounding them.
3. Wash the lemon, remove the zest from the peel for the mousse and for finishing (optional), keep on absorbent paper.
4. Then squeeze the juice from the lemon and place it in a non-metallic bowl.
5. If using crumbled biscuits (optional), place biscuits in a mini food processor and blend until coarse crumbs or chop with a knife.

PREPARATION:

1. Place the lemon juice in the microwave, just to let it cool (10 seconds – this time depends on the power of your microwave).
2. Dissolve the gelatin in the heated juice.
3. Using a planetary mixer, beat the egg yolks with the sugar until you obtain a light, soft cream (this helps to remove the smell of the egg).
4. Add the lemon zest and dissolved gelatine and beat to combine. Transfer to another bowl.
5. Beat the egg whites with a pinch of salt, using a mixer, until they form stiff peaks.
6. Gently fold the egg whites into the lemon cream, working from bottom to top to avoid removing the air from the egg whites.
7. Transfer the mousse to a serving bowl or divide it into individual bowls.
8. Refrigerate for at least 2 hours or until solid.

FINALIZATION AND ASSEMBLY:

1. When ready to serve, take the lemon mousse out of the fridge.
2. Sprinkle with lemon zest or cookie crumbs (optional).

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.