Lemon Mousse
- 3 leaves gelatin or 2 generous tsp powdered gelatin
- 4 eggs separated
- 1/2 cup sugar
- 6 tablespoons Equal
- 1 lemon
- 4 tablespoons slivered almonds
- powdered sugar to garnish
- lemon balm to garnish
- Soak gelatin in cold water. Beat egg whites until stiff. Beat egg yolks and 4 tbsp hot water until foamy. Add sugar gradually and beat until sugar has dissolved. Add lemon zest and juice.
- Squeeze excess water out of gelatine leaves, then dissolve them in a little lukewarm water. Stir into the egg yolk mixture. Chill for 2-3 mins in the refrigerator until the mousse begins to thicken.
- Meanwhile, toast slivered almonds in a dry pan until golden and leave to cool. Fold egg whites into mousse. Spoon mousse into 4 dessert glasses and chill for 25 mins. To serve, scatter mousse with almonds, dust with powdered sugar and garnish with lemon balm.
gelatin, eggs, sugar, equal, lemon, almonds, powdered sugar, lemon balm
Taken from www.yummly.com/recipe/Lemon-Mousse-1409761 (may not work)