Lemon Mousse

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 3 sheets white gelatine
  • 4 Eggs (size M)
  • 100 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 6 TABLESPOONS Lemon juice
  • 4 TABLESPOONS flaked almonds
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Melissa

Directions

  1. 1

    Soak gelatine in cold water. Separate eggs. Beat egg whites until stiff. Beat the egg yolks and 4 tablespoons of hot water until frothy. Add sugar and beat until the sugar is dissolved. Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve lukewarm.

  2. 2

    Stir into the egg yolk mixture. Place in the fridge for a short time (2-3 minutes) until the cream starts to gel. Fold in the beaten egg white, fill into dessert glasses and chill. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Spread over the desserts. Dust with icing sugar and decorate with lemon balm

Nutrition Facts

KCAL
260 kcal
CARBS
26 g
FATS
12 g
PROTEINS
11 g

Categories & Tags

Dessert