Lemon Mousse

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Wash the lemons under hot water, rub dry and halve them. Squeeze the juice. Clean the inside of the lemon halves and clean the pointed ends.

2. 2

   Soak gelatine in cold water. Measure out about 100 ml lemon juice. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tbsp. lemon juice, then stir into the remaining juice. Mix yoghurt, sugar and juice and chill for about 15 minutes until it starts to gel

3. 3

   Whip the cream until stiff and fold into the cream. Chill the cream again for about 15 minutes until it begins to set. Then fill the cream into a piping bag with a medium-sized punched spout and squirt into the lemon halves. Chill lemons for at least 2 hours.

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
230 kcal

CARBS
20 g

FATS
15 g

PROTEINS
4 g