Nutrition Facts
4 servings
4
Fail-proof Lemon Mousse Recipe
No Reviews
Here is a tangy, fresh, and light mousse that is quick to prepare and foolproof. Are you craving a fresh and light dessert? This lemon mousse is the perfect recipe for you. With just a few simple ingredients like lemons, eggs, and gelatin, you will achieve an airy texture and a tangy flavor that will delight your taste buds.
Ingredients
2 Lemon
3 Egg
60 Granulated sugar
2 Gelatin
1 pinch Fine salt
Directions
1
Squeeze the lemons and keep the juice. Soak the gelatin sheets in cold water to soften.
2
Separate the yolks from the egg whites. Mix the yolks with the sugar until the mixture lightens in color. Warm the lemon juice and then add it to the sugar-yolk mixture. Thicken the preparation over very low heat, stirring constantly. Stop cooking as soon as it thickens.
3
Squeeze out the gelatin and then dissolve it in a tablespoon of hot water. Add it to the previous mixture. Let it cool.
4
Beat the egg whites until very stiff with a pinch of salt. Gently fold them into the lemon cream.
5
Divide the mousse into cups, glasses, or small pots. Let it set in the refrigerator for at least two hours before enjoying.
6
To finish, serve the lemon mousses with small cookies.
Ingredients
Ingredients
2 Lemon
3 Egg
60 Granulated sugar
2 Gelatin
1 pinch Fine salt
Directions
Directions
1
Squeeze the lemons and keep the juice. Soak the gelatin sheets in cold water to soften.
2
Separate the yolks from the egg whites. Mix the yolks with the sugar until the mixture lightens in color. Warm the lemon juice and then add it to the sugar-yolk mixture. Thicken the preparation over very low heat, stirring constantly. Stop cooking as soon as it thickens.
3
Squeeze out the gelatin and then dissolve it in a tablespoon of hot water. Add it to the previous mixture. Let it cool.
4
Beat the egg whites until very stiff with a pinch of salt. Gently fold them into the lemon cream.
5
Divide the mousse into cups, glasses, or small pots. Let it set in the refrigerator for at least two hours before enjoying.
6
To finish, serve the lemon mousses with small cookies.
Notes
-
Tania
A slight aftertaste makes it unnecessary to put the sheet of gelatin in warm water, and I would only use one. I would make the recipe again. -
daphne96
Well, a light and refreshing summer recipe! My lemons probably produced more juice than yours. So I adjusted by adding sugar. My suggestion: Don't hesitate to taste and adjust with sugar according to your taste. Serve by adding crushed cookies for a crispy element and whipped cream, which softens the acidity of the lemon. -
Flora
Lemon mousse I really liked it. Maybe add an extra 20g of sugar. Light mousse with a good lemon flavor. Will make again. My suggestion: A little more sugar. -
cathy
lemon mousse too strong in lemon if you put in two My suggestion: you need to add more sugar to balance the acidity of the lemon; it’s a good dessert. -
sylvie
Very good Very easy recipe to make and quite light. I did, however, add a bit more sugar. My suggestion: No need to dissolve the gelatin in water, just melt it in the lemon-sugar-egg mixture. Next time I will only use one sheet of gelatin for a more natural look. To be made and remade.
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