Wednesday, July 29, 2015

Lemon mousse - Citronmousse


Lemon mousse is a light and airy dessert, excellent as a finish for a hearty, well-spiced meal.

4 to 6 servings

3 lemons
5 oz butter or margarine
3 eggs
1 cup sugar
1 cup whipping cream

lemon slices
fresh mint

Grate the lemon zest and squeeze out the juice. Melt the fat in a saucepan and blend in eggs, sugar, lemon zest and juice. Heat on medium heat while beating until the mixture is boiling and thickening. Allow the lemon mixture to cool.

Beat the cream and stir it into the cold lemon mixture. Pour it in a bowl and leave in the fridge to set for at least 2 hours. Decorate with lemon slices and mint and serve the mousse.




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