Lemon mousse with blueberry sauce
Instructions
Break the fish glue, place in a bowl and then another in cold water, then let it rest for 20 minutes.
Place the egg yolks in the Blender jar, add sugar, blend until they become foamy, then pour the mixture into a bowl.
Add the juice of 2 lemons (passed to the colander), the zest (yellow part only) and isinglass previously drained, well squeezed and melt in a Bain-Marie.
Stir thoroughly with a rubber whip and finally cream.
the egg whites very firm and the whipped cream.
Pour the foam into a mold from the pudding and place the bowl in the refrigerator for 3 hours.
Prepare cranberry sauce at the last minute: melt the butter in a saucepan, combine the cornstarch, stir thoroughly, then add cranberries, sugar, liquor and hot water.
Stir constantly over low heat for 15 minutes.
Invert the lemon mousse on a round serving dish, garnish with the candied cherries alternate with chocolate leaves, then presented in the sweet table accompanied with warm Blueberry sauce served in sauce pan.
Ingredients and dosing for 4 persons
- 2 large lemons
- 2 sheets of isinglass
- 5 eggs
- 100 g of sugar
- 25 cl of whipped
- For the sauce:
- 200 g of frozen blueberries
- 20 g of butter
- 1 dram of rum
- 1 teaspoon of cornstarch
- 2 tablespoons of sugar
- For garnishing:
- Candied cherries
- Dark chocolate leaves