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Gluten-free lemon mousse

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Fresh gluten-free lemon mousse.

Gluten-free lemon mousse

Preparation time 20 minutes (excluded rest in the refrigerator)

Ingredients for 6 people:

3 eggs

2 lemons

80 grams of sugar

6 grams of gelatin sheets

200ml of whipping cream

2 tablespoons of sugar for the cream

grechina

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Soften the gelatin in cold water.

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Squeeze the juice of 2 lemons and heat it in a pan, turn off the heat and add the squeezed gelatine, stir well until it’s completely dissolved; let cool.

Beat the yolks with the sugar. Add the lemon juice to the egg mixture and mix well.

In two separate vessels whip the cream (with 2 tablespoons of sugar) and the egg whites (with a pinch of salt), then mixing from the bottom up, incorporate both the cream and the egg whites to the egg.

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Take six cups and raise the edges around putting the baking paper that protrudes 1 cm from the edge and fill it with mousse.Gluten-free lemon mousse

Chill for at least 4 hours before serving.

Gluten-free lemon mousse

Gluten-free lemon mousse

grechina

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