Lemon Mousse Recipe
Personally, I think that this Lemon Mousse recipe is the best in the world, that is why I am excited about sharing this with you. The Lemon Mousse is made with Fruits which is easily available at any grocery store. You can serve Lemon Mousse as a yummy Dessert. Make this Lemon Mousse for your family today to let them know that how much you love them.
Ingredients
2 teaspoons unflavored gelatin
1/4 cup cold water
Grated peel and juice of 1 lemon
2 eggs, separated, room temperature
1/2 cup sugar
1/3 cup whipping cream, whipped
Sweetened whipped cream (optional garnish)
Directions
Sprinkle gelatin over water in top of small double boiler.
Let soften 5 minutes.
Set pan over boiling water and stir mixture until gelatin is dissolved.
Remove from heat.
Stir in grated lemon peel.
Cool.
Set in bowl of ice and stir just until mixture begins to thicken.
Remove from ice; set aside.Beat egg whites until foamy.
Gradually add all but 2 tablespoons sugar, beating constantly until stiff but not dry.
Beat egg yolks in another bowl until foamy.
Gradually add remaining 2 tablespoons sugar, beating constantly until thick and lemon colored.
Beat in fresh lemon juice.
Add gelatin mixture and continue beating until light and thick.
Fold in egg whites, blending well; then fold in whipped cream.
Pour mixture into 2 1/2-cup souffle dish or individual serving dishes.
Chill until firm, at least 3 hours.
Let soften 5 minutes.
Set pan over boiling water and stir mixture until gelatin is dissolved.
Remove from heat.
Stir in grated lemon peel.
Cool.
Set in bowl of ice and stir just until mixture begins to thicken.
Remove from ice; set aside.Beat egg whites until foamy.
Gradually add all but 2 tablespoons sugar, beating constantly until stiff but not dry.
Beat egg yolks in another bowl until foamy.
Gradually add remaining 2 tablespoons sugar, beating constantly until thick and lemon colored.
Beat in fresh lemon juice.
Add gelatin mixture and continue beating until light and thick.
Fold in egg whites, blending well; then fold in whipped cream.
Pour mixture into 2 1/2-cup souffle dish or individual serving dishes.
Chill until firm, at least 3 hours.
