Ingredients Jump to Instructions ↓

  1. 1/2 cup/100 g granulated sugar grated zest of

  2. 1 cup/250 ml heavy/double cream

Instructions Jump to Ingredients ↑

  1. Method : B eat the egg yolks, sugar, and lemon zest in a large bowl with an electric mixer at high speed until creamy. Place the lemon juice and agar-agar in a small saucepan and mix well to prevent any lumps from forming. Set aside for 5 minutes. Place the gelling mixture over low heat and cook until it has dissolved completely. Remove from the heat and mix into the egg yolk mixture. With mixer at high speed, beat the cream in a large bowl until stiff. Beat the egg whites in a separate large bowl until stiff. Fold the cream and beaten whites into the egg yolk mixture. Pour into a serving bowl and refrigerate overnight. Decorate the mousse with the slices of lemon.


Send feedback