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Recipe by
Lemon mousse is a fresh and light dessert, perfect for summer. Made with fresh lemon juice and whipped cream, it has a delicately tart flavor and a soft texture. Ideal to serve as a dessert after lunch or dinner.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Grate the lemon zest; squeeze them, strain the juice, and pour it into a saucepan with the sugar
Step 2 of 8: Let it simmer for ten minutes
Step 3 of 8: Remove from the heat and add the softened, squeezed gelatin
Step 4 of 8: Whip the egg whites until stiff peaks form and pour the boiling syrup over them in a thin stream, continuing to mix with a whisk
Step 5 of 8: Continue mixing until the mixture has cooled
Step 6 of 8: Add the grated zest and the whipped cream
Step 7 of 8: Pour the mixture into a mold lined with wax paper and keep in the refrigerator for three hours
Step 8 of 8: Unmold and decorate to taste with fresh fruit
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving159 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,311 kJ552 kcal | 1,452 kJ347 kcal |
| Fat | 43.75 g | 27.49 g |
| of which saturated fatty acids | 25.47 g | 16 g |
| Carbohydrates | 32.12 g | 20.18 g |
| of which sugars | 32.12 g | 20.18 g |
| Protein | 9.5 g | 5.97 g |
| Salt | 0.05 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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