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Lemon mousse
Finish your meal with this delicious and fresh lemon mousse !
Preparation
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Wash the lemons. Whisk the egg whites until they form peaks and add the sugar gradually.
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Whisk the cream and mascarpone until they form peaks. Add the lemon juice and peels and combine gently with a spatula.
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Combine this preparation with the egg whites, using a spatula.
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Transfer in a piping bag with. Pipe the mousse into verrines or glasses. Wrap with plastic wrap and refrigerate 1 night (3 to 12 hours).
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Decorate with lemon peels and lemon slices.
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Questions:
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