Mousse au citron (Lemon Mousse)
Mix lemon juice, lemon zest, egg yolks, and sugar together. Stir in softened gelatin, whipped cream cheese, and whipped egg whites, then refrigerate until set.
Ingredients
lemon
2
eggs (separate egg whites and yolks)
2
fine granulated sugar
100 g
gelatin sheets
4 slices
cream cheese
175 g
heavy cream
1 small can
Instructions
1
Make lemon custard mixture
Separate the egg yolks and egg whites from the eggs. Mix the egg yolks with 100g of fine granulated sugar. Add the juice and finely grated zest of half a lemon (grate very finely). Beat continuously until you get a very thick creamy consistency.
2
Prepare the gelatin
Soak the gelatin sheets in cold water for a few minutes, drain, then place in 2 tbsp of very hot liquid (assumed to be lemon mixture or hot liquid) to dissolve, then quickly add to the lemon custard mixture.
3
Mix the mousse
Add the whipped cream cheese, then add the egg whites beaten to stiff peaks.
4
Set and decorate
Pour into a serving dish, place in the refrigerator to chill. Before serving, decorate with lemon slices and whipped heavy cream.
