This recipe is a bit fussy, because you end up with a lot of dirty utensils, but it will really compensate you for that, both in taste and in texture. It’s probably the best lemon mousse I’ve ever had and can be made easily, so it’s definitely worth trying out.
Ingredients (for 8 servings)
4 eggs, separate the yolks from the egg whites (preferably at room temperature)
Juice from 4 lemons (180 ml, squeeze some more lemons if four do not produce enough juice)
500ml heavy cream
5 gelatine leaves (9 gr) – or agar agar for vegetarians
100gr granulated stevia with erythritol
Wash the lemons, grate their zests and squeeze their juice. Soak the gelatine leaves in the lemon juice.
In a saucepan put water, lemon zest, stevia and vanilla and cook in low heat until the stevia melts. Then, add the gelatine leaves in the warm mix and as soon as they melt, add the lemon juice after you’ve strained it with a strainer. Let cool.
In a bowl batter the egg whites into a tight (but not very tight) meringue and put it in the fridge to remain cold. Then, beat the heavy cream in a large bowl (this is where the rest of the ingredients will end up, so use your larger bowl) until it turns into thick whipped cream and finally, beat the egg yolks until foamy.
Next, put the warm lemon juice in the yolks and after blended well, add them to the whipping cream bowl. Whisk by hand – the texture should be watery. Finally, add the meringue, whisking gently towards one direction so as not to lose its air.
Pour the mixture into 8 smaller bowls and refrigerate for at least half an hour. Enjoy!
Each serving has 255 calories with 4 gr total carbs (and 0 fiber – 6%), 5 gr of protein (8%) and 24 gr of fat (86%).