Easy lemon mousse

Ingredients

• 2 organic lemons (zest and juice)
• 250 g mascarpone
• 20 cl heavy cream (30% fat, very cold)
• 80 g granulated sugar
• 3 egg whites

For decoration:

• 1 lemon

Materials

• 1 piping bag (optional)
• 1 12 mm round piping tip (optional)
• 1 electric mixer
• serving glasses
• plastic wrap

Preparation

• Wash the lemons and zest them, then extract the juice.
  Whisk the egg whites until they form peaks and gradually add the sugar.
• Whisk the cream and mascarpone until light and fluffy. Add the lemon juice and zest, and mix well with a spatula.
  
• Gently fold the whipped egg whites into the mixture using a spatula until well combined.
• Transfer the mousse into a piping bag fitted with a large round tip. Pipe the mousse into verrines or other containers. Cover with plastic wrap and refrigerate for 1 night (3 to 12 hours).
  
• Decorate the mousses. We chose to add zest on top and a slice of lemon on the glass. Enjoy!

Attributes

Questions

Photos of members who cooked this recipe