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Lemon Mousse

A home-style Lemon Mousse made with Sugar, Fresh Lemon Juice, and Whipping Cream Whipped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 3/4 cup
• 1/2 cup
• 1 1/2 cup
• 2/3 cup

Method (preview)

1. 1

   Oil the bottom of pan and sprinkle with ground almonds to cover bottom completely.

2. 2

   Combine egg yolks, lemon juice, 1/4 C sugar and lemon peel in large bowl and mix well, set aside.

3. 3

   Beat egg whites until foamy, add cream of tartar and salt, continue beating until soft peaks form, gradually add the 3/4 cup sugar, beating until egg whites are glossy and stand in stiff peaks.

4. 4

   Gently fold the egg whites and whipped cream into the egg yolk mixture.

5. 5

   Carefully spoon into the pan, cover with foil and freeze at least 8 hours.

6. 6

   To prepare sauce, press berries through a sieve to remove seeds.

7. 7

   Place berries in the jar of a blender, add sugar and Kirsch, blend until smooth, chill.

8. 8

   At serving time, remove frozen mouse from pan and garnish with sliced fruit, spoon sauce over individual pieces.