Sunday, 19 July 2009

Easy Lemon Mousse

It surprising what these few ingredients will make - go on have a go it is very light and moorish. And don't forget to store your used lemon peel and shells in the freezer to make a batch of home made lemon peel in readiness for Christmas i.e the making of the Christmas cake and the Christmas Pudding. To store all you need do is put the shells into a polythene bag or ziplock bag and just pop in the freezer. The recipe for home made peel I will post up separately. Oohps I mentioned that Christmas word - there must be something in the air.

4 eggs
4oz caster sugar
2 large lemons
1/2 oz gelatine
3 tablespoons water

Separate the eggs out placing the yolks into a bowl with the sugar beating the mixture until pale and creamy. Grate the lemon rind finely and squeeze the juice from both lemons and add to the egg mixture. Place the gelatine into a small bowl or cup with some cold water and leave to stand for approximately 3 minutes to "sponge". Stand the bowl in a pan of simmering water and allow the gelatine to dissolve. Cool slightly and stir in the lemon mixture. Leave for a few minutes until the mixture starts to set. Whisk the egg whites until stiff and fold into the lemon mixture. Put in a 2 pint straight sided moulded glass or ovenproof dish or individual sundae dishes.

To freeze: cover with a lid of foil, label and freeze.
To serve from the freezer remove the foil and thaw overnight in the refrigerator or for 4 hours at room temperature.

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