The classic grandma dessert
Recipe for classic lemon mousse
The classic grandmother’s dessert made with generous amounts of cream and lemon – it just tastes great!
Fromage is probably not something most people make very often, and that’s a shame. It’s a really delicious dessert that is also convenient since it can be prepared the day before it is to be served.
Try our recipe for lemon mousse, we guarantee it won’t be the last time you make it!
Ingredients
- 4 pcs. Pasteurized egg yolks
- 125 gram Sugar
- 4 pcs. Gelatin Sheets
- 2 pcs. Lemon organic
- 250 gram Whipping Cream
- 4 pcs. Pasteurized egg whites
- 1/2 l Cream whipped to foam
- Lemon Balm fresh
Instructions
- Soak gelatin sheets in cold water about 30 minutes before you start.
- Place egg yolks and sugar in a bowl and whisk until white and frothy using an electric mixer.
- Wash the lemons and finely grate the zest. Then squeeze them.
- Remove the gelatin sheets from the water and squeeze out most of the water.
- In a small pot, combine lemon juice and softened gelatin.
- Melt it over low heat until the gelatin is dissolved. Let it cool until it is almost cold.
- Whip the cream to soft peaks.
- Beat the egg whites stiff with an electric mixer. Beat until you can turn the bowl upside down without the whites falling out.
- Fold whipped cream into the egg mixture with a spatula.
- Then stir in the lemon/gelatin mixture - ensure everything is well combined.
- Gently fold in the stiffly beaten egg whites at the end - be careful not to deflate the egg whites.
- Pour the lemon mousse into a glass bowl and place it in the refrigerator for at least 3-4 hours.
- Before serving, decorate the mousse with whipped cream and lemon balm leaves.