Friday 20 February 2009

Lemon mousse

A wonderful, refreshing dessert after a good dinner.

Serves 4

  • 250ml double cream
  • Juice of one lemon
  • Zest of one lemon
  • 3 heaped dessert spoons sugar
  • 2 egg whites

  1. Whisk up the cream, lemon zest and sugar just until it begins to thicken.
  2. Then add the lemon juice and whisk a little more. But don't let it get too thick.
  3. Whisk the egg whites until they form soft peaks, add to the cream mixture and fold in.
  4. Spoon into 4 small bowls or glasses and put in the fridge to chill.