Light and luscious, this lemon mousse makes a perfectly
refreshing end to a meal.
Ingredients
- 2 eggs, separated
- 3/4 cup water
- 1 packet Gregg's Lemon Jelly
- 2 Tbsp lemon juice
- 1/2 tsp finely grated lemon rind
- 1 tsp caster sugar
- 1/2 cup cream, lightly whipped
Method
Place the egg yolks in a small saucepan. Add the water and whisk
until well combined. Stir in the jelly crystals. Cook over a
low heat, stirring constantly, until the jelly crystals dissolve
and the mixture thickens slightly. Remove from the heat and
stir in the lemon juice and lemon rind. Cool, then chill
until the mixture has the consistency of unbeaten egg white.
Beat the egg whites until the peaks just fold over when the
beater is removed. Beat in the caster sugar.
Fold the jelly mixture into the cream.
Fold the cream mixture, gently but thoroughly, into the egg
whites.
Turn the mixture into individual dishes and chill until
firm.