Lemon Mousse

A light and zesty lemon mousse made with whisked egg yolks, citrus juice, gelatine, and whipped cream.

Light Dessert Gluten Free Lemon Sophie Dahl

Estimated Nutrition

Calories

424.8

kcal / serving

2548.5 kcal total

Carbs

44.7g

per serving

268.2 g total

Fat

26.4g

per serving

158.4 g total

Protein

per serving

36.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

Powdered Gelatine

Dairy

piece

Egg

medium, free-range, separated

300

Double Cream

Fruits

piece

Lemon

zest and juice only

Liquids

Water

cold

NutsSeeds

Almond

blanched, toasted, finely chopped

Method

Pour into a bowl, refrigerate for one hour to set, and top with chopped almonds.

Whisk egg yolks, sugar, lemon zest, and juice until thickened and sugar dissolves.

Melt gelatine in 75ml cold water over gentle heat without stirring and cool slightly.

Whip double cream to soft peaks, stir in gelatine, and fold into yolk mixture.

Whisk egg whites in a clean bowl until soft peaks form.

Fold egg whites into yolk mixture while cooling in ice water until thickened.