LEMON MOUSSE
Citronmousse
3 eggs
1 cup sugar
1 cup whipping cream
fresh mint
Grate the lemon zest and squeeze out the juice. Melt
the fat in a saucepan and blend in eggs, sugar, lemon zest and juice. Heat on
medium heat while beating until the mixture is boiling and thickening. Allow
the lemon mixture to cool.
Citronmousse
Lemon mousse is a light and airy dessert, excellent
as a finish for a hearty, well-spiced meal.
4 to 6 servings
3 lemons
5 oz butter or margarine3 eggs
1 cup sugar
1 cup whipping cream
Decoration:
lemon slicesfresh mint
Beat the cream and stir it into the cold lemon
mixture. Pour it in a bowl and leave in the fridge to set for at least 2 hours.
Decorate with lemon slices and mint and serve the mousse.
Enjoy!
Bella
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