Lemon mousse

Lemon mousse

Tina from www.tinastausendschoen.de invited us to a virtual white dinner party. I cannot miss such an elegant event. So I already picked out the white dress and white shoes that I will be wearing. To a white dinner you don’t go empty-handed, so I will bring a light and airy lemon mousse.


For 4 servings you need:


1 organic lemon
4 sheets gelatin
300 g yogurt
100 ml whipping cream
3 tbsp sugar
2 eggwhites
1 pinch of salt


This is how we proceed:


After washing the lemon with hot water and whip it dry, juice and grate the zest from the lemon.

Mix together yogurt and zest.

Soak the gelatin for 5 minutes in the lemon juice to soften it (according to package instructions). Heat and dissolve the gelatin on bain-marie. Caution: Do not boil the gelatin! Give 3 tablespoon yogurt to the gelatin and stir. Slowly add the gelatin over the remaining yogurt and mix well. Chill in the refrigerator.

Beat whipping cream with 2 tbsp sugar until stiff.

Beat egg whites with a pinch of salt, when stiff add 1 tbsp sugar.
 


Fold in the cream, then the egg whites when the yogurt begins to get stiff. Chill for 2-3 hours. Garnish and serve.
 

Lemon mousse
Lemon mousse

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