Cook: 3 hours
Yields: 4-6 people
Whip the heavy whipping cream until soft peaks, and set aside.
Whisk the eggs pale and fluffy with the sugar, set aside.
Mix the gelatin with half the lemon juice and melt the gelatin over a double boiler. Mix in the rest of the lemon juice and lemon zest.
Mix the gelatin lemon mixture with the eggs while whisking. Gently fold in the whipped cream. Pour the mousse into the serving dishes, and set it in the refrigerator for about 3 hours.
Before serving, whip some extra whipping cream and decorate the mousse. Serve the cold mousse with whipping cream and shaved dark chocolate.
Copyright © All rights reserved | Made with by FunchTech