Tangy Lemon mousse with Limoncello

Tangy Lemon mousse with Limoncello
 
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This recipe was uploaded
by louiseupton

 
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Ingredients

Ingredients
Method
 
  • 5 sheets leaf gelatine
  • Juice of 4 lemons
  • 3 - 4 heaped tablesp caster sugar
  • 100ml Limoncello liqueur
  • 4 eggs, separated
  • 2 tablesp caster sugar
  • 50ml Limoncello liqueur
  • 300ml double cream
Place the sheets of leaf gelatine in a bowl with cold water -this will soften the gelatine.
Put the lemon juice, 3 heaped tablespoons of caster sugar and the 100ml of Limoncello into a small saucepan. Bring to boiling point, then simmer for a few minutes unti, the sugar has dissolved. Take pan off the heat.
Take the gelatine from the cold water and "squidge" the excess water from it.
Add the gelatine to the warm lemon juice mixture and stir well. Set this aside while you make the rest of the mousse.
In a clean mixing bowl, whisk together the egg yolks and 2 tablespoons of caster sugar, until light, thick and creamy.
Add the 50ml of Limoncello and mix in well - whisking can make a bit of a mess!!
In another clean bowl, whisk the egg whites until soft peaks form.
In yet another bowl, whip the double cream, again to soft peak stage.
Now, add your lemon juice mixture to the egg yolk mixture and stir together well.
Carefully fold into this mixture the egg whites until well combined.
Fnally, mix in the whipped cream - you may want to give a final whisk of the mixture to make sure there are no "clumps" of cream.
Pour the mixture into serving dishes (either individual ones or 1 large one and chill until required.

Tangy Lemon mousse with Limoncello

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This recipe was uploaded by louiseupton

 
 
SERVES 6.
A tangy, refreshing mousse with lots of zing!!

Method


Place the sheets of leaf gelatine in a bowl with cold water -this will soften the gelatine.
Put the lemon juice, 3 heaped tablespoons of caster sugar and the 100ml of Limoncello into a small saucepan. Bring to boiling point, then simmer for a few minutes unti, the sugar has dissolved. Take pan off the heat.
Take the gelatine from the cold water and "squidge" the excess water from it.
Add the gelatine to the warm lemon juice mixture and stir well. Set this aside while you make the rest of the mousse.
In a clean mixing bowl, whisk together the egg yolks and 2 tablespoons of caster sugar, until light, thick and creamy.
Add the 50ml of Limoncello and mix in well - whisking can make a bit of a mess!!
In another clean bowl, whisk the egg whites until soft peaks form.
In yet another bowl, whip the double cream, again to soft peak stage.
Now, add your lemon juice mixture to the egg yolk mixture and stir together well.
Carefully fold into this mixture the egg whites until well combined.
Fnally, mix in the whipped cream - you may want to give a final whisk of the mixture to make sure there are no "clumps" of cream.
Pour the mixture into serving dishes (either individual ones or 1 large one and chill until required.
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