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.
Grate the lemon zest; squeeze them, strain the juice, and pour it into a saucepan with the sugar
Let it simmer for ten minutes
Remove from the heat and add the softened, squeezed gelatin
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
Continue mixing until the mixture has cooled
Add the grated zest and the whipped cream
Pour the mixture into a mold lined with wax paper and keep in the refrigerator for three hours
Unmold and decorate to taste with fresh fruit
Electric Mixer
Whisk
Bowl
Italia
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| Energy (kcal) | 347.02 |
| Carbohydrates (g) | 20.18 |
| of which Sugars (g) | 20.18 |
| Fat (g) | 27.49 |
| of which Saturates (g) | 16 |
| Protein (g) | 5.97 |
| Sale (g) | 0.02 |
