An airy and refreshing lemon mousse with a perfectly balanced citrus flavor, which can be served as a festive dessert. For To prepare the mousse, first cream is boiled in a water bath. Then him cooled and mixed with beaten egg whites and separately whipped cream, saturating the mousse with air bubbles. For more taste mix lemon lemon kurd into dessert. To make the mousse beautiful and Looked impressive on the table, decorate it with sweet whipped cream and thin slices of lemon. Serve охлаждённым. 
Time: 1 hour. 27 minutes Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Mousse
- 3 whole large eggs
- 3 large eggs, separate the yolks from the proteins
- 1 tbsp. + 2 tbsp. l Sahara
- 2 tsp grated lemon zest
- 0.5 tbsp. freshly squeezed lemon juice (4 lemons)
- 1 tbsp. fat cream
- 0.5 tbsp. quality lemon kurd, room temperature
- Sweet whipped cream, see recipe below
- Sliced lemon, for decoration
Sweet whipped cream
- 1 tbsp. cold cream
- 1 tbsp. l Sahara
- 0.5 tsp vanilla extract
Recipes with similar ingredients: eggs, sugar, lemon, cream, lemon cream, vanilla extract
Recipe preparation:
- In a large, heat-resistant bowl, beat 3 whole eggs together, 3 yolk, 1 tbsp. sugar, lemon zest, lemon juice and a pinch of salt. Place a bowl over a pot of boiling water and cook, constantly stirring with a wooden spoon for 10-12 minutes until the mixture will become as thick as pudding. (When the mixture starts to thicken, I start beat with a whisk). Remove from the water bath and set aside for 15 minutes. Put the plastic film directly on the surface of the cream and refrigerate it for 1-2 hours.
- In a bowl of an electric mixer with a whisk, put half egg whites and a pinch of salt. Whisk at high speed. Add the remaining 2 tbsp. l sugar and keep whisking until squirrels will not become strong and shiny. Gently intervene with a silicone spatula beat the whites into a chilled lemon mixture. Pour the cream into the same bowl of the electric mixer with the nozzle whisk (no need to wash the bowl) and beat at high speed until steady peaks. Gently whip whipped cream in lemon mixture. Stir in lemon kurd and put the whole mass into a mold for souffle with a diameter of 18 cm. and a depth of 8 cm. Decorate with sweet whipped cream and lemon slices, cut into 4 parts. Cool and serve mousse cold.
Sweet whipped cream:
In a bowl of an electric mixer with a whisk, mix the cream, sugar and vanilla. Beat at medium and then high speed until formation of peaks. Put whipped cream in a pastry bag with tipped star.
