Graham Kerr

237 Lemon Mousse

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Eggs 4 4 4
Lemon juice 2 lemons 2 lemons 2 lemons
Superfine granulated sugar 1 cup 8 oz. 240 grams
Heavy cream 10 tbsp. 5 fl. oz. 150 milliliters
Gelatin 1 envelope ½ oz. 15 grams
Glacé cherries 8 8 8
Cream to garnish 10 tbsp. ¼ pint 150 milliliters

Method

Method of Preparation

  1. Measure sugar.
  2. Whip cream and divide into 2 equal portions.
  3. Cut cherries in halves.

Method of Cookery

  1. Beat the eggs with the sugar until thick.
  2. Soften the gelatin in the lemon juice and add to the egg mixture.
  3. Whip cream and fold into mixture. Pour into glasses. Allow to set in refrigerator.
  4. Garnish with whipped cream and cherries.

© 1966 Graham Kerr. All rights reserved.