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Saturday, 26 January 2013

lemon mousse

this is a quick, easy, delicious desert


Ingredients serves 4

284 ml double cream
1 lemon, juiced and zested
60g caster sugar
2 egg whites

method

Whisk cream, lemon zest and sugar until mixture begins to thicken
add lemon juice and whisk again until thickens further
(don't let it go too stiff or you wont be ale to fold in egg whites)
whisk egg whites until they form peaks and fold into cream mixture
spoon into 4 glasses and chill
decorate with zest

3 comments:

Annabelle said...

Looks and sounds yummy - I'm still afraid of uncooked egg - should I be?

Flying Blind... said...

Sounds lovely, even if Annabelle Currie is scared ;)

Just a little something from Judy said...

My sister-in-law loves to find new, yummy lemon recipes. I will share this with her. It looks so good!