Light Lemon Mousse

Ingredients

• 5 gelatine sheets
• 1.5 dl whipping cream
• 90 g sugar
• 90 g pasteurised egg yolk
• 130 g pasteurised egg white
• 70 g freshly squeezed lemon juice
• 50 g Adozan Eiweiß100
• 1.5 dl whipping cream for decoration

Preparation

1. Soak the gelatine in cold water for at least 10 minutes.
2. Whip the cream until stiff.
3. Whisk the egg yolks and sugar until pale and foamy, then stir in the Adozan Eiweiß100.
4. Beat the egg whites to stiff peaks.
5. Squeeze out the gelatine, melt it over a water bath and stir in the lemon juice.
6. Once the lemon mixture is lukewarm, strain it into the yolk mixture and stir.
7. Fold in the whipped cream, then gently fold in the beaten egg whites.
8. Divide between serving glasses and chill until set.
9. Just before serving, decorate with whipped cream.

Tip

The same method works with other citrus fruits such as orange or lime. The mousse can be frozen and keeps for up to 5 days in the fridge.

Recipe: Adozan · adozan.com