Lemon mousse with confit of lemon

Ingredients 11
Servings 1


Serving Change
  • 10
  • 3
    eggs, separated
  • 2
    lemons, juice and zest
  • 45
    flaked almonds (optional)
  • 45
  • 150
    castor sugar
  • 250
    thick cream, lightly whipped
  • Confit of lemon
  • 2
    large juicy lemons, smooth skinned
  • 425
  • 110
    granulated sugar (plain white)


Put gelatine and water in small saucepan
Combine egg yolks and sugar in a bowl and beat until they are light lemon-coloured and thick. Beat in strained lemon juice and rind.
Slowly warm gelatine mixture and stir until gelatine is completely dissolved. Add to egg mixture and mix gently but well. Leave until it starts to set.
Beat egg whites until stiff but not too dry, fold into egg-yolk mixture together with the whipped cream.
Turn into a serving dish or spoon into wine glasses.
Cover with plastic and leave in refrigerator.
Can be frozen. Defrost overnight and decorate when defrosted.
Serve with Confit of Lemon.
Confit of lemon
Take 1 1/2 of the lemons and slice into thin rings of about 3 mm thick, discard the end pieces and pips. Place these in a saucepan and add just enough cold water to cover them, bring to a simmer for 3 minutes, then drain through a sieve and discard the water.
Pour the measured water into the same pan, add the sugar and stir over gentle heat until all the grains have dissolved. Add the lemon slices. Once the liquid has returned to a very gentle simmer, lay a circle of baking parchment on the surface of the liquid ? this will help the lemon slices to cook evenly. Continue to simmer gently without a lid for 45 minutes until the skins are tender. Check after 30 minutes by inserting with a knife. When they are tender, remove with a slotted spoon into a shallow dish. The liquid will be much reduced, but reduce even more to make the juice a little thicker.
Squeeze the juice from the remaining half a lemon, add to the syrup and pour this over the lemon slices. Cover and leave at least overnight to set.

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