LEMON CREAM MOUSSE RECIPES

Steps:

• Using an electric whisk, whisk together the egg yolks, sugar, lemon zest and juice until the sugar has dissolved and the mixture has thickened a little. (If you do not have an electric whisk, whisk by hand in a glass bowl set over a pan of hot water. When the mixture has thickened, remove the bowl from the pan and whisk until cool.)
• Place 5 tablespoons of cold water into a heavy-based saucepan, sprinkle in the gelatine and place over a gentle heat, without stirring, until the gelatine has melted. Remove from the heat and leave to cool slightly.
• In a separate bowl, lightly whip the cream until soft peaks form when the whisk is removed. Stir the melted gelatine into the cream and fold into the egg yolk mixture.
• Whisk the egg whites in a separate bowl with an electric hand-held whisk until soft peaks form when the whisk is removed.
• Place the bowl with the egg yolks inside a bigger bowl filled with ice-cold water. Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for 1 hour, or until set.
• Sprinkle the almonds over the top of the mousse and serve in ramekins, dessert bowls or Martini glasses.

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover and refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.