Tangy Lemon Mousse

I am going to continue with the mousse theme from last week.

This time it is a delicious dessert – lemon mousse. I made this for New Year’s eve but it is really a happy ending to any meal.

It also happens to be one of the desserts that my grandmother used to make (a lot).  She would obviously use sugar so I have adapted the recipe to a sugar free version with Sukrin:1.


4 sheets of gelatine
2 egg yolks
2 egg whites
50g of Sukrin
1tsp lemon rind (I always use unwaxed lemon)
juice of one lemon – around 50-75ml (0.5-0.75dl)
200ml (2dl) whipping cream

Put the gelatin in a heatproof bowl and cover it with cold water. Leave to soak for about 10 minutes – check the instructions to see if they are different.

Juice and grate the lemon and put aside.

Separate the eggs into two bowls. Start by whisking the eggs whites stiff. In the other bowl whisk the egg yolks with the Sukrin until the Sukrin has dissolved.

Pour the water out of the bowl with the gelatin and then squeeze out the excess water. Put the gelatin back into the bowl and place over a pan with boiling water. Stir in the lemon juice (0.5ml) and the lemon rind and melt the gelatine over the waterbath. When completely melted stir it (with a spoon) into the whisked egg yolks. Fold in the whipped egg whites and taste to see if it needs more lemon juice. Then leave to set a little bit before carefully folding in the whipped cream. The finished mousse should light and airy.

Pour into a serving dish (or individual dishes), cover and place in the fridge to rest for a couple of hours.

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