Lemon mousse (3)
Instructions
In a bowl beat the egg yolks, sugar and lemon zest until they become dense, foamy and almost white.
In a pan pour the lemon juice and add the gelatin, stirring well so that no form of lumps and let stand for 5 minutes.
Then let it melt over low heat (it should not boil) and stir then, out of the fire, the egg mixture stirring well.
Whip the cream then being that the clear snow and firmly gently then the mousse.
Pour all in a Crystal Bowl and let cool in refrigerator for at least 12 hours.
When serving, he decorated the surface of the mousse with lemon slices that must be almost transparent.
Ingredients and dosing for 6 persons
- 3 eggs
- 2 lemons (juice)
- == 1 lemon (zest)
- 1 sachet of powdered gelatin
- 80 g of sugar
- 20 cl of cream
- To decorate:
- == 1 Lemon cut into very thin Slices