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Desserts
Lemon mousse
Light and tangy lemon mousse with a touch of whipped cream.
VegetarianGluten-free
Ingredients
- 400 ml of very cold whipping cream
- 1 tin of condensed milk
- 150 ml of lemon juice
- the zest of 2 lemons
- 4 gelatine sheets
- crushed biscuits to decorate
Step-by-step
Choose your robot:
- Hydrate the gelatine in cold water.
- Put the butterfly, add the cream and whip 3 min/speed 3.5; set aside in the cold.
- Without washing the mixing bowl put the condensed milk, the juice and the zest and mix 20 sec/speed 4.
- Heat 50 ml of extra juice 2 min/60°C/speed 2 and dissolve the gelatine in it.
- Add the gelatine to the lemon mixture and mix 15 sec/speed 3.
- Fold in the whipped cream with enveloping movements.
- Distribute into glasses and refrigerate 4 hours.
- Decorate with crushed biscuits before serving.
Tips
- The cream must be very cold to whip well.
- Fold in the cream gently to preserve the air.