Mousse de limón

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Zest the lemons and set aside.

Juice the lemons to yield fresh lemon juice.

In a small bowl, dissolve gelatin in warm water and let it bloom for a few minutes.

In a separate bowl, whisk egg yolks with sugar until pale and creamy.

Add lemon juice and zest to the egg mixture, stirring to combine.

Heat the mixture gently over a double boiler until slightly thickened, about 5-7 minutes.

Remove from heat and stir in the bloomed gelatin until fully dissolved.

Let the mixture cool to room temperature.

In another bowl, whip heavy cream until soft peaks form.

Gently fold the whipped cream into the lemon mixture until fully incorporated.

In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form.

Carefully fold the egg whites into the lemon and cream mixture, being cautious not to deflate it.

Spoon the mousse into serving dishes and refrigerate for at least 4 hours until set.

Garnish with lemon zest or whipped cream before serving.

Cooking Techniques

Spice Level:

Allergens