Monday, 19 September 2011

Lemon Mousse


I have finally perfected my lemon mousse recipe, creating a stable mousse a good balance of flavour between the sour lemon, the sweet icing sugar and the smooth double cream.

Ingredients:
(serves 4... or 2 very hungry people)
juice and zest of 2 lemons (plus a little extra zest to garnish)
175ml double cream
35g icing sugar
2 egg whites

Method:
Pop the lemon juice and zest in a small, non-stick pan and reduce over a medium heat until the it forms a thick paste. Then take of the heat and allow to cool.
While the lemon paste is cooling whisk together the icing sugar and the egg whites in a large bowl until shiny and stiff.
Once cool add the lemon paste to the double cream and whisk until stiff.
Fold the lemon cream into the egg whites mix and then whisk briefly to combine and stabilise.
Finally spoon the mix into pretty cups and garnish with a little lemon zest.

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