Light lemon mousse

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the untreated lemon and grate the rind finely. Squeeze all lemons. Mix juice, lemon peel and buttermilk. Season to taste with sugar

2. 2

   Squeeze the gelatine and dissolve at low heat. First mix with some lemon butter milk, then stir into the rest. Chill the mixture until it begins to gel

3. 3

   Whip cream until stiff and fold in. Pour the lemon mousse into glasses and chill for at least 4 hours

4. 4

   Roast the almonds without fat until golden brown. Take out and let cool down. Sprinkle the mousse with almonds. Decorate with melissa and dust with icing sugar

Nutrition Facts

KCAL
260 kcal

CARBS
24 g

FATS
15 g

PROTEINS
5 g