Lemon Mousse

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate eggs. Beat egg whites until stiff. Beat the egg yolks and 4 tablespoons of hot water until frothy. Add sugar and beat until the sugar is dissolved. Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve lukewarm.

2. 2

   Stir into the egg yolk mixture. Place in the fridge for a short time (2-3 minutes) until the cream starts to gel. Fold in the beaten egg white, fill into dessert glasses and chill. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Spread over the desserts. Dust with icing sugar and decorate with lemon balm

Nutrition Facts

KCAL
260 kcal

CARBS
26 g

FATS
12 g

PROTEINS
11 g