Lemon Mousse
This is the recipe from April edition of "Country Living". It is a really lovely zingy lemon mousse and if you use ramekins this recipe will serve 12, I put a serving in a small jam jar with a lid for my daughter to take to school for lunch, if stored in this way they would make a lovely dessert for a picnic .
These mousse will last in the fridge for 3-4 days.
9g gelatine sheets
6 eggs, separated
150g caster sugar
400ml double cream
150ml lemon juice
Grated zest of 1 unwaxed lemon
1. Soak the gelatine in cold water for about 5 minutes. Beat the egg yolks and sugar together with an electric mixer until pale. In another clean bowl, whisk the eggs whites until stiff and fluffy. In a third bowl, whip the double cream until light and airy.
2. Drain the gelatine and heat with the lemon juice in a small pan until the gelatine has dissolves (this takes just seconds). Add the lemon zest. Slowly add the mixture to the egg yolks staring all the time.
3. Now fold in the egg whites and the double cream, this takes a while as there is a lot of mixture. Pour into serving glasses (I used glass ramekins) and chill in the fridge for several hours until set.
