Lemon cream dessert

    4 hours 30 min

    This is a light lemon mousse that's easy to make, and since you need to make them ahead and chill before serving, they're great to make for a dinner party. Garnish with fruit compote or a mint leaf and some extra grated lemon zest.

    12 people made this

    Serves: 6 

    • 12g powdered gelatine
    • 4 eggs, separated
    • grated zest of 2 lemons
    • 125g caster sugar
    • juice of 2 lemons
    • 300ml whipping cream, whipped
    • berry compote to serve

    Prep:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

    1. Dissolve the gelatine in a little water.
    2. Beat egg yolks with lemon zest and sugar until light and fluffy. Stir in lemon juice and dissolved gelatine.
    3. In a separate, clean bowl, beat egg whites until stiff peaks form.
    4. Fold beaten egg whites and half of the whipped cream into egg yolk mixture. Stir gently until it starts to thicken. Spoon into ramekins or dessert glasses. Keep in fridge till ready to serve. Serve with additional whipped cream and berry compote on top.

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