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Lemon Chiffon Mousse

ingredients

serves 4
3 eggs, separated
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
125 ml (4 fl oz) lemon juice
2 tsp (10 ml) gelatine
grated rind of 2 lemons

method

1. Combine the egg yolks, sugar and lemon juice in a heatproof bowl.

2. Stand over a saucepan of gently simmering water and whisk the mixture until frothy, pale and the consistency of single cream. Remove from the heat.

3. Place 45 ml (3 tbsp) water in a small heatproof bowl. Sprinkle the gelatine on to the liquid. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely. Cool for 5 minutes.

4. Whisk the gelatine into the egg yolk mixture. Cool the mixture, then refrigerate until beginning to set.

5. Stir in the lemon rind.

6. In a clean, grease free bowl, whisk the egg whites until stiff.

7. Fold into the lemon mixture.

8. Spoon into 4 glasses and return to the refrigerator until completely set.

What did you think?

9 people have helped to review this recipe. Thankyou!

Lemon Mousse
posted by smile @ 11:53AM, 4/13/08
Excellent desert after a chicken dish well written and easy to prepare and finish.
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