Lemon Mousse [ 2 hours 22 min ]
This Lemon Mousse is not only a feast for the taste buds but also a delight for the eyes. With its bright, sunny hue and fluffy texture, this mousse is as refreshing as it is beautiful. Perfect for a summer treat or a special dessert, the tangy flavor of lemon combined with the creamy texture makes this dish an absolute crowd-pleaser. It’s light, elegant, and so easy to make, you’ll find yourself reaching for this recipe again and again.
Ingrédients
- 1/2 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 3 large eggs, separated
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together lemon juice, lemon zest, egg yolks, half of the sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the vanilla extract. Let cool completely.
- In a separate large bowl, beat the heavy cream until stiff peaks form.
- In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar, whisking until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon mixture until well combined.
- Gently fold the egg whites into the lemon mixture until no streaks remain.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours before serving.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 22gProtéines: 3gFat: 12gSucre: 18g
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