Lemon Mousse or Lime Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 sheets gelatine, white
- 6 medium egg (s), very fresh, separated
- 150 grams sugar
- 125 ml lemon juice or lime juice (3-4 lemons or 5-6 limes)
- some aroma (natural lemon aroma)
- 200 ml whipped cream
- possibly whipped cream and chocolate sprinkles or
- Fruits for a fruit mirror to serve
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in a little cold water. Beat the egg yolks with 100 g sugar until a light cream is formed. Mix in lemon or lime juice and lemon flavor well. Squeeze out the gelatine, heat it carefully until it has dissolved (do not boil!) And mix well with the cream. Put the cream in the fridge for about 10 minutes.
- Beat the egg whites with the rest of the sugar until very stiff. Whip the cream. When the egg yolk cream begins to gel, fold in the whipped cream first, then the egg whites carefully but thoroughly.
- Pour into a serving bowl or portion glasses and chill in the refrigerator for at least 3 hours.
- Garnish with whipped cream and chocolate sprinkles, if desired, or cut off the dumplings and serve on a fruit mirror.
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