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Lemon Mousse

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Dessert (1081)      Sweet (414)      Lemon (108)     
Our lemon tree is currently bending with the weight of too many lemons, which means there are many lemon experiments going on in the kitchen. This lemon mousse is so easy to make and quite an impressive dish to serve after dinner.

Lemon Mousse
Lemon Mousse

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 8 servings

Lemon Mousse
Lemon mousse ingredients

3 tablespoons caster sugar
1 tablespoon potato starch
2 lemons
2 eggs - separated
30 grams unsalted butter
1/2 cup filtered water

Bring the filtered water to the boil and add two tablespoons of caster sugar.

When the caster sugar has dissolved completely, reduce the heat and add 1 tablespoon of potato starch. Stir well and do not boil.

Lemon Mousse
Whisk the egg whites well

Grate the lemon rind and juice the lemons.

Add the egg yolks, lemon rind and lemon juice to the sugar syrup. Simmer gently.

Fold in the unsalted butter and allow the mixture to cool.

Lemon Mousse
Add the egg white to the lemon mixture

In a separate bowl, whisk the egg whites until they become foamy.

Gradually add one tablespoon of caster sugar to the egg whites and beat on high speed.

Add the egg whites to the cooled sugar and lemon mixture.

Mix together and spoon into individual dessert bowls or ramekins.

Refrigerate for 2 hours, before serving with cream or ice cream. Or maybe spoon the mousse into pastry cases to make lemon mousse tartlets. Enjoy.

Lemon Mousse tartlets
Lemon Mousse Tartlets

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