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Lemon Mousse

A community recipe by Rhyleysgranny

Not tested or verified by Nigella.com

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Introduction

An easy and very tangy dessert. Can be made without the cream for a very light fresh dessert

Ingredients

Serves: 0

Metric Cups

For the Mousse

4 lemons (grated rind and juice of 3)
8 large eggs
250 grams caster sugar
1½ packets gelatine
450 millilitres double cream

For the Sauce

750 grams raspberries
100 grams icing sugar

For the Mousse

4 lemons (grated rind and juice of 3)
8 large eggs
9 ounces superfine sugar
1½ packets gelatine
15⅘ fluid ounces heavy cream

For the Sauce

26 ounces raspberries
4 ounces confectioners' sugar

Method

Lemon Mousse is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour

Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks.

Whisk well and when cold fold the whipped cream into the lemon mixture. When mixture is thick enough to coat the back of a metal spoon thickly whisk the egg whites until very stiff and with metal spoon fold them quickly and thoroughly into the creamy lemon mixture.

Pour into serving dish cover and put in fridge.

Sauce: Liquidise the rasps and sugar together then sieve the puree.

Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour

Pour into serving dish cover and put in fridge.

Sauce: Liquidise the rasps and sugar together then sieve the puree.