Good Food Magazine’s Lemon Mousse

READY IN: 30mins

INGREDIENTS

  • 3mediumlemons, zest grated, juiced
  • 6largeeggs, separated, at room temperature
  • 13 cupsugar
  • 2tablespoonssugar
  • 1teaspoonvanilla extract
  • 1cupheavy cream, cold
  • paper-thin slices lemon (to garnish)
  • NUTRITION INFO

    Serving Size: 1 (101) g

    Servings Per Recipe:8

    Calories: 208.5

    Calories from Fat 131 g 63 %

    Total Fat 14.6 g 22 %

    Saturated Fat 8 g 40 %

    Cholesterol 180.3 mg 60 %

    Sodium 65.2 mg 2 %

    Total Carbohydrate14.7 g 4 %

    Dietary Fiber 0.6 g 2 %

    Sugars 12.2 g 48 %

    Protein 5.6 g 11 %

    DIRECTIONS

  • Sprinkle gelatin over lemon juice and zest in small saucepan; let soften 5 minutes.Heat over very low heat just until gelatin dissolves; let cool.
  • Beat egg yolks in mixer bowl until thick.Gradually beat in 1/3 cup sugar and beat until very thick and very pale, about 5 minutes.Beat in vanilla and gelatin mixture.
  • Beat egg whites until foamy.Add 2 T. sugar and beat until stiff but not dry.
  • Whip cream until soft peaks form.Gently fold cream in egg whites.Spoon into 8 dessert glasses or large serving bowl.
  • Refrigerate covered at least 2 hours but no longr than 24 hours.Garnish with lemon slices before serving.
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