Lemon Mousse Recipe 

New!

• 200g/7oz caster sugar
• 3 large eggs, separated....use 4 if they are smaller
• Juice and grated zest of 3 lemons - keep some of the zest to one side for decoration
• 100 ml/Approx 5 tablsp boiling water
• 3 tsp powdered gelatine
• 300ml (just less than 1 1/4 cup) double cream
• A little whipped cream for decoration

1. Whisk the sugar and egg yolks together in a large bowl, using an electric mixer, until pale and thick.
2. Whisk in the lemon juice and zest.
3. In a small bowl, combine 100ml of almost boiling water with the gelatine and whisk until it dissolves.
4. Then add to the yolk mixture.
5. In another bowl, beat the cream until soft peaks form, then fold into the yolk mixture.
6. In yet another bowl, whisk the egg whites until stiff peaks form and fold into the cream mixture.
7. Pour into a large serving dish (or 6 small ones), cover with cling film and chill for 6 hours or overnight.
8. Decorate with piped whipped cream and sprinkle with lemon zest.