Lemon Mousse (Spuma di Limone)
Instructions
Soften the gelatine in cold water for 20 minutes.
Beat the egg yolks with sugar foam, add the filtered juice and finely grated zest of lemon and 2 tablespoons water.
Dissolve the gelatine over medium heat.
Place over heat the egg and lemon cream and Cook, stirring until thickened, then add the isinglass.
Stir quickly and remove from heat.
To cool the cream and add the egg whites very firm.
Pour into a mold wet and place in refrigerator for 3 hours.
