Lemon Mousse (Mousse di Limone)
Instructions
Squeeze lemons 8, derive from the skin of the remaining 2 yellow rind, cut it into strips and merge it with 20 cl of water and sugar.
Cook for 5 minutes over low heat, filter, keeping some zest.
Dissolve the cornstarch with a little syrup, then add it all, stirring.
Cook over medium heat until the cream is thickened.
Allow to cool, stirring occasionally.
Gently combine the egg whites until foamy.
Deploy in cups, place in the refrigerator.
Garnish with zest and candied Citron.
Ingredients and dosing for 4 persons
- 10 lemons
- 250 g of sugar
- 40 g of corn starch
- 3 egg whites
- Some bits of candied citron
- Salt