20 |
Serves: people |
INSTRUCTIONS
- Rinse the lemons. Grate the zest and squeeze the juice.
- Separate the eggs, putting the yolks into a heatproof bowl. Beat the egg yolks with the caster sugar, until creamy and fluffy.
- Pour the lemon juice through a small strainer into the mixture. Add the zest and mix well.
- Put a small amount of water into a saucepan and place over a low heat.
- When the water starts to simmer, sit the bowl with the lemon cream in it to make a bain-marie. Stirring continuously, cook the lemon cream for 7-8 minutes until it thickens and coats the back of a spoon.
- Meanwhile, fill a larger bowl with cold water. Remove the bowl with the lemon cream from the heat and plunge it into the larger bowl. Leave to cool completely.
- Whisk the egg whites with the icing sugar and a pinch of salt until they form soft peaks.
- Fold the egg whites into the lemon cream using a metal spoon.
- If you would like your mousse to have a more intense lemon colour, fold in a few drops of natural food colouring.
- Divide the mousse into 4 individual dishes and refrigerate for 30 minutes.
- Decorate with sprigs of mints before serving.
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