I don't know if you will like a fresh lemon mousse as much as I do, but for those who have yelled "yes" or raised their hands, here is this recipe. For those who have not tried it yet, they do not know what they are missing.
Although it is true that a fresh lemon mousse It can be eaten at any time of the year, it tastes better in spring or summer when the heat is on. If you do, tell me how are you?
Lemon mousse
A fresh lemon mousse is good at any time of the year, but in spring and summer it is much better.
Author Carmen Guillen
Kitchen: French
Recipe type: Desserts
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 400 ml cream to assemble
- 200 grams of sugars
- Juice of three lemons
- Zest of two lemons
Preparation
- The first thing we will do is whip the cream. For this you can use a mixer to assemble or simply by hand. If you choose the second option be sure to that the cream is very cold, it would be easier. When the cream is well mounted, we will add sugar over cream, without stopping to mount it, so that it mixes well and does not lower the cream.
- Now, we will grate the skin of two lemons, which we will wash previously. Said grated we will add them to the cream. Then we squeeze the three lemons, we strain the juice to remove pipes and pulp, and we pour little by little while we continue to whip the cream, until all the ingredients are well integrated and the mousse with a suitable texture. We pour the lemon mousse on the containers that we have chosen and put them in the fridge for a couple of hours so that they are very fresh and rich. And to eat!
Notes
To decorate you can add some more lemon zest on top.
Nutritional information per serving
Calories: 190