Lemon Mousse 2
Lemon Mousse 2
Mamta Gupta
This is a light dessert, to be eaten after a heavy meal. The flavour of fresh lime is quite delicate. It has better flavour when made with limes. Serves 4-6
Ingredients
200 ml. double cream
1 1/2-2 tsp. gelatine powder or crystals
Juice of 1 1/2 lemon (you can use lime)
Fine rind or zest of 1 lemon/lime
2 egg whites
2 egg yolks
2 tbsp.honey. Use sweetener for diabetics.
Instructions
Dissolve the gelatine in two tablespoons of warm water. If it doesn?t dissolve completely, place the bowl in another bowl of warm water for a few minutes, it will soften up and dissolve.
Beat the cream until stiff. Keep aside
Beat the egg white until stiff in a clean and dry bowl, until you can turn over the bowl, without the whites falling out. Keep aside.
Beat egg yolks with honey, until pale. Add lime juice and rind and beat a little more.
Add gelatine (it should be cool by now) and mix well.
Fold it into the cream, using a wooden spatula and figure of 8 movements.
Now fold in egg whites, using same method.
Transfer to a serving bowl or individual dishes. Sprinkle a few lemon zests on top for garnish and chill in the fridge for at least 3-4 hours.
Serve chilled.
