Lemon Mousse Recipe
A refreshing and creamy dessert that will delight your taste buds. This delicate preparation highlights the Menton lemon, known for its intense fragrance and balanced flavor. The airy texture is achieved by incorporating whipped egg whites, while the pistachios add a crunchy and colorful touch.
Ingredients
-
Menton Yellow Lemons
3 units
-
Fresh Eggs
5 units
-
Granulated Sugar
80 g
-
Cornstarch
20 g
-
Shelled Green Pistachios
50 g
-
Salt
1 pinch
Preparation
- 1
Rinse the lemons under water, cut them in half and squeeze out the juice, then zest the lemons. Set aside. - 2
Mix the sugar, lemon juice, and zest, then add the egg yolks and whisk well. Add the cornstarch and mix again. Thicken the mixture in a hot water bath. Let it cool in the refrigerator for 1 hour. - 3
Whip the egg whites until stiff peaks form, with a pinch of salt. Gently fold them in two batches into the lemon cream to maintain a firm mousse. - 4
Gently mix with a spatula to obtain a homogenous mousse. Chop the pistachios by pulsing. - To finish
Fill four to five ramekins, sprinkle with the chopped pistachios, and refrigerate for at least 1 hour before serving.
