
LEMON MOUSSE (MOUSSE AU CITRON)This creamy lemon dessert showcases the fruit's flavour beautifully.
SERVES 8-10
Ingredients
This is very sweet and you could serve with a few raspberries or blueberries
SERVES 8-10
Ingredients
- 8 eggs
- 1 1⁄4 cups sugar
- 1⁄2 tsp. salt
- Juice and zest of 4 lemons
- 1 cup double cream (thick crème fraîche)
- 1 tsp. vanilla extract
- Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a large pyrex bowl (one you can heat over a pan).
- Add salt and juice and zest and use hand whisk to mix the ingredients until thay are smooth .
- Place saucepan of waster over medium heat and bring to a boil.
- Place the bowl of lemon mixture over the bowl, the bottom shouldn’t be touching the water.
- Keep gently stirring the mixture with the whisk until mixture thickens to the consistency of runny lemon curd.
- Take off the heat and leave to cool then chill.
- When the lemon curd is chilled whisk the egg whites and remaining sugar in a bowl until stiff peaks form;
- Fold in the lemon cud gently until combined and thenset aside.
- Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture and fold gently until combined.
- Spoon mousse into serving cups; chill before serving.
This is very sweet and you could serve with a few raspberries or blueberries