Lemon mousse

Easy Cook - - EASTER HYGGE -

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Serves 6- 8 Prep 20-25 mins plus at least a few hrs chill­ing Cook 5 mins

6 sheets of gela­tine (1.7g each)

6 eggs, sep­a­rated

150g caster sugar

400ml dou­ble cream

150ml lemon juice zest of

1 un­waxed lemon TO SERVE 200ml whip­ping cream, whipped

1 tbsp un­waxed lemon zest, juli­enned

Soak the gela­tine in a bowl of cold wa­ter for about 5 mins. Beat the egg yolks and sugar to­gether with an elec­tric mixer un­til pale and fluffy. In an­other clean bowl, whisk the egg whites un­til fluffy. In a third bowl, whip the dou­ble cream un­til light and fluffy.

Drain the gela­tine and melt in a small pan. Re­move from the heat and add the lemon juice and zest. Slowly pour the gela­tine and lemon mix­ture into the egg yolk mix­ture, stir­ring con­stantly.

Fold in the egg whites and whipped dou­ble cream. Pour into 6 serv­ing glasses. Put any left­overs in a big serv­ing bowl for sec­ond help­ings. Chill the mousses in the fridge for a few hrs or overnight, be­fore serv­ing with the whipped cream and juli­enned lemon zest on top. The mousse will keep in the fridge for 3–4 days.

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