Lemon Mousse Tartlets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g biscuit (s), cantuccini, butter biscuits or ladyfiners, your choice
- 30 g butter
- 0.5 teaspoon ½ lemon peel, grated, or lemon peel flavor
- 125 ml whipped cream
- 1 lemon (s), the juice which 50 ml
- 80 g suar, finer
- 2 egg (s)
- 2 ½ sheets white gelatin
Print Recipe
Pin Recipe Instructions
- Grind biscuits or roll them into a fine crumb with a rolling pin with the help of a freezer bag. Melt the butter (I do this in the microwave) and mix it carefully with the biscuit crumbs. Divide into 4 dessert rings, press down and chill.
- Soak the gelatin in water.
- Separate the eggs, beat the egg whites with a pinch of salt until they are very stiff. Beat the cream until stiff too.
- Beat the egg yolks with the sugar on a low level and beat on the highest level until a thick cream is formed. Add the lemon juice and stir in.
- Squeeze out the gelatin and dissolve in the microwave (under observation, goes very quickly). Then stir 2 tablespoons of the cream into the dissolved gelatin and then add this cream to the egg cream and mix in. Gradually stir in the egg white and finally the cream.
- Pour the cream evenly into the dessert rings and refrigerate. The cream should have at least 6 hours to gel, preferably overnight!
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