Lemon Mousse

This summer, Seaspice’s Chef Jill Montinola's no-bake Lemon Mousse will make taste buds look forward to cheat days with this cool and easy to make dessert with sweet and citrusy notes.

• Lemon Mousse
• Makes 3 glasses​
• Gelatin sheets, bloomed  3 each
• Egg whites           3 each
• Heavy cream      150 gram
• Egg yolks              3 each
• Lemon, juice and zest     2 each
• Sugar                     100 gram

• Whip whites until medium peaks, transfer into a bowl.
• Whip HC to soft peaks, transfer into another bowl.
• Mix together sugar and lemon zest.
• Heat up the lemon juice, melt the bloomed gelatin.
• Whip yolks and lemon sugar until ribbon stage.
• Slowly add the lemon juice mixture to the yolks. (mix will be very loose and liquidy).
• Place the bowl in an iced bath, stirring frequently. Chill until fluffly but not stiff.
• Slowly fold in the whites into the yolk mixture, then the whipped cream.
• Immediately pipe into the glasses.
  
• ​Wrap tightly and date.
  
• Chill.