Preparation time: 15 min
Cooking time: 5 min
In the fridge: 2 h 30
Servings: 6
Cooking time: 5 min
In the fridge: 2 h 30
Servings: 6
Preparation
1.
In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
2.
In a saucepan, off the heat, combine 125 ml (1/2 cup) of the sugar with the cornstarch. Stir in the eggs, lemon juice, and butter with a whisk. Bring to a boil, stirring constantly. Add the gelatin and stir until completely dissolved. Pour into a large bowl. Cover with plastic wrap directly on the cream and refrigerate until cooled but still pliable, about 30 minutes.
3.
In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. With a spatula, fold the meringue into the lemon cream.
4.
Pour into six dessert cups or glasses. Cover and refrigerate for about 2 hours.
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This lemon mousse is actually a chiboust cream, a mixture of pastry cream and Italian meringue. |
