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Lemon Mousse

March 14, 2012

Delicious, quick and easy, this lemon mousse will tantalise everyone’s taste buds.

Ingredients for 6 wine glasses:
1 1/2 tsp unflavoured powdered gelatine
Zest, finely grated, of 1 lemon
Juice of 3 lemons
3 large eggs, separated
170g caster sugar
1 pinch of salt
250ml double cream

Dissolve the gelatine with the lemon juice and zest in a bowl over simmering water.
Beat the egg yolks with half the sugar until they are at the ribbon stage.
Fold the gelatine mixture into the egg yolks.
Whip the egg whites with the pinch of salt until they form soft peaks.
Add the rest of the sugar to the egg whites and whip again into soft peaks.
In another bowl, whip the cream until very stiff.

Fold 1 tablespoon of the egg whites into the lemon mixture.
Fold the cream into the lemon mixture, followed by the remaining egg whites.
Pour or spoon the mixture into 6 wine glasses or ramekins and put in the fridge to set (about 3 hours).
Decorate with fresh fruit or freshly chopped mint and serve.

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