Thursday, 5 March 2015

LEMON MOUSSE

Separate 4 eggs , set the egg whites aside.
Whisk the egg yolks with 175 gm of castor sugar until light and fluffy .
Juice 2 lemons  , set aside
Finely grate the rind of 2 lemons into the egg mix .
Add 300ml of thickened cream .

Beat the 4 egg whites until they are stiff .

In a separate bowl sprinkle the gelatine on to the lemon juice and heat gently  until it has completely dissolved .

Pour into the egg mix stirring continuously .
Fold in the egg whites .

Pour into serving dishes or bowl .
Leave to set in the refrigerator for 2 hours to set .
 

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