Traditional recipes

Lemon mousse

Lemon mousse

Lemon Mousse Recipe of of 11-06-2012 [Updated on 12-02-2015]

The lemon mousse was a very successful experiment, I made a fresh, creamy mousse and pasteurizing the eggs, yuppi! Ideal to serve as a dessert or to fill desserts, the lemon mousse will conquer even the most skeptical;) I used a part of this cream to fill a tart and a part to serve it as a dessert, try it and then say if not it's a lemony pleasure: P


How to make lemon mousse

Put the gelatine leaves in a bowl with water for about 10 minutes
Separate the yolks from the whites. In a bowl, whip the egg yolks with 60 g of sugar

Pour in the lemon juice and lemon peel and mix until you get a homogeneous mixture

Pour into a saucepan and cook over low heat

As soon as the cream begins to thicken, add the squeezed gelatin sheets and mix until they dissolve completely. Turn off the flame and leave to cool

Prepare a syrup by boiling 100 ml of water with the remaining 60 g of sugar. Once it has boiled, cook for 8 minutes
Beat the egg whites until stiff peaks, then add the boiling sugar syrup pouring it flush on the walls and continue beating until the container cools

Pour the lemon cream into a bowl and add the meringue obtained

Stir gently with a spoon then add the whipped cream

Incorporate, stirring with a wooden spoon until you get a smooth and homogeneous lemon mousse, then put to cool in the fridge

Pour the lemon mousse into the bowls and serve

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