Lemon Mousse
Baking and Desserts • European
Description
Whipping cream should be cold. It's best to whip it—especially in the summer—on ice.
Ingredients
- Lemon 1 piece
- 33% Cream 10 fl oz
- Sugar 0 oz
- Egg white 2 pieces
Step-by-Step Guide
Step 1
Whip the cream with sugar in a deep bowl until it starts to thicken noticeably. At this point, while continuing to whip, add the grated lemon zest followed by the lemon juice. Continue whipping until the cream thickens enough that it no longer drips from the whisk.
Step 2
In another bowl, whip the egg whites into a homogeneous, thick white mass. Gently fold the egg whites into the cream using a spatula, not a whisk. Divide the mixture into cups and refrigerate for fifteen minutes.
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