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.
6 people made this
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
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
Dissolve the gelatine in a little water.
Beat egg yolks with lemon zest and sugar until light and fluffy. Stir in lemon juice and dissolved gelatine.
In a separate, clean bowl, beat egg whites until stiff peaks form.
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.