Ely's Kitchen

Chocolate and other remedies

Lemon Mousse – Mousse al Limone

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So summer is almost here and what better way to enjoy it then with a soft, refreshing lemon mousse?

Sta finalmente arrivando l’estate, e cosa di meglio se non una rinfrescante mousse al limone?

INGREDIENTS/ INGREDIENTI

• 3 uova – 3 eggs
• 3 limoni – 3 lemons
• 80 g di zucchero – 80 gr of sugar
• 6 g di gelatina – 6 gr of gelatine
• 200 ml di panna da montare – 200 ml of whipping cream

1) In a bowl, separate egg whites (keeping them aside) from the yolk, mix the yolks with the sugar until the mixture is white and fluffy.
2) Squeeze and strain the juice of 2 lemons and a half and pour them into a saucepan, then add the gelatin and let it stand for 5 minutes.
3) Place the saucepan on the fire and, over low heat, melt and mix well without letting it boil. Remove the saucepan from the heat and let it cool slightly, then add to egg mixture
4) In two separate bowls whip the cream and the egg whites until stiff and fluffy. Gently, mixing from bottom to top, incorporate both to the egg yolks and sugar, first add the whipped cream then the whites and mix gently.
5) Divide the mousse into 4 dessert bowls, then leave in the refrigerator for 3 hours before serving. Decorate the cups with a slice of lemon.
——
1) In una terrina separate gli albumi (tenendoli da parte) dai tuorli; montate quest’ultimi con lo zucchero fino ad ottenere un composto chiaro e spumoso.
2) Spremete e filtrate il succo di 2 limoni e mezzo e versatelo in un pentolino; aggiungete quindi i fogli di gelatina e lasciate riposare per 5 minuti.
3) Mettete il pentolino sul fuoco e, a fuoco basso, fate sciogliere mescolando bene e senza farla bollire. Togliete il pentolino dal fuoco e lasciate intiepidire leggermente, quindi aggiungete al composto di uova e amalgamate bene.
4) In due baciletti separati montate la panna e gli albumi a neve ferma. Delicatamente, amalgamando dal basso verso l’alto, incorporate prima la panne e poi gli albumi al composto di uova. Mescolate gentilmente fino ad ottenere un composto omogeneo.
5) Sporzionate la mousse in 4 coppette da dessert, quindi passate in frigorifero per 4 ore prima di servire.Servite decorando le coppette con una fettina di limone.

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This entry was posted on May 9, 2013 by in Food and tagged , , , , , , , , , .

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