Lemon mousse is a fresh and light dessert, perfect for summer. Made with fresh lemon juice and whipped cream, it has a delicately sour flavor and a soft texture. Ideal to serve as a dessert after lunch or dinner.
Grate the lemon zest; squeeze the lemons, filter the juice and pour it into a saucepan with the sugar
Let it simmer for ten minutes
Remove from heat, add the softened and squeezed gelatin
Whip the egg whites and pour the boiling syrup over them in a thin stream while continuing to mix with a whisk
Continue mixing until the mixture has cooled
Add the grated zest and whipped cream
Pour the mixture into a mold lined with parchment paper and refrigerate for three hours
Unmold and decorate as desired with fresh fruit
electric mixer
whisk
bowl
Italy
| Energy (kcal) | 347.02 |
| Carbohydrates (g) | 20.18 |
| of which Sugars (g) | 20.18 |
| Fat (g) | 27.49 |
| of which Saturates (g) | 16 |
| Protein (g) | 5.97 |
| Sale (g) | 0.02 |
