It’s very similar to the Lemon mousse, but I’ve added lime. Gives it that sweet sourness. It’s a little different and maybe a right way to add another taste experience to a tasty dessert. It goes well after a pepper flavored dark meat meal. It will balance well in your mouth.
Measurements and Ingredients
300 ml. heavy cream
50 grams of refined sugar
Two eggs (separate yolks from whites)
125 grams of refined sugar
Five gelatin plates
50 ml. boiling hot water
Servings: 6 pieces
Preparation time: 10 minutes
It should cool for 2-3 hours.
Total time: 3 Hours
Start by adding heavy cream to a mixer bowl
Add 50g sugar to the heavy cream
Start the mixer but pay attention. You want to stop when it’s got a smooth texture
Leave in fridge until we use it later
Separate egg yolks from whites
Measure up sugar in a mixing bowl.
Add lemon and lime juice, egg yolks and lemon zest and mix it.
Soak gelatin plates in cold water for 5 minutes. Remember to squeeze water out of them after.
Bring 0.5 dl. water to a boil. Turn off heat and add in gelatin plates. Mix gelatin with the water.
Add this to the egg and sugar mixture.
Add the smooth whipped cream, and egg whites.
Finish by mixing everything for 1 minutes.
Cover the bowl with plastic. Cool in fridge.
I like to add mixture to dessert glasses before cooling it. Making it ready to serve.
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