Iced Lemon Mousse

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Iced Lemon Mousse

  • 4 leaves of gelatine
  • 6 egg yolks
  • 110 g


Soak the gelatine in iced cold water for 10 minutes to allow it to rehydrate. Beat the eggs with sugar until pale. Bring the milk, cream and lemon to the boil and pour into the egg mixture. Add the flour and cook on a low heat until thick and the taste of the flour has gone. Add the gelatine and blend until smooth.