Friday, 19 February 2010

Absolutely gorgeous


The lemon mousse, that is.
You want a small carton of double cream (around 250ml) one large lemon, juiced and zested, around 50g caster sugar and 2 egg whites.
First whisk the egg whites to soft peaks. Doing this first means you don't have to wash the whisk blades in-between. Then put the cream, zest, sugar and lemon juice in another bowl and whisk until the cream is thickening but is not too stiff to fold the egg whites in. Add more lemon/sugar to taste. Then just gently fold the egg whites into the cream mixture, spoon into pretty serving glasses and chill until needed. Decorate with extra zest, curls of white chocolate, or whatever . . .
Light, fluffy, lemony and very, very scrummy!

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