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Grace's Cookery Book: Puddings
Ace Lemon Mousse
Beat egg yolks with castor sugar until mixture is light and creamy
Gradually add lemon juice and rind
Stir over low heat until smooth and thick
Leave to cool
Mix gelatine with water, then place the bowl over a pan of boiling water until gelatine is dissolved, Stir to ensure fully dissolved
When lemon mixture is cold, whip the cream until stiff and fold into the mixture
Stir in the warm gelatine
Whip egg whites until stiff in peaks and fold into mixture
Put in individual serving dishes and leave to set
Ace Lemon Mousse
- 4 separated eggs
- 100-150g (4-6 oz) castor sugar
- 10g (half ounce) powdered gelatine
- juice of 4 lemons
- 65ml (half gill) of water
- finely grated rind of 3 lemons
- half pint double cream
Beat egg yolks with castor sugar until mixture is light and creamy
Gradually add lemon juice and rind
Stir over low heat until smooth and thick
Leave to cool
Mix gelatine with water, then place the bowl over a pan of boiling water until gelatine is dissolved, Stir to ensure fully dissolved
When lemon mixture is cold, whip the cream until stiff and fold into the mixture
Stir in the warm gelatine
Whip egg whites until stiff in peaks and fold into mixture
Put in individual serving dishes and leave to set
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