Lemon Mousse

1. 1

   Soak the gelatin sheets in cold water for two minutes. Drain, and squeeze out the excess water.

2. 2

   In a saucepan heat the milk, and add the gelatin sheets.

3. 3

   Stir until dissolved.

4. 4

   Set aside.

5. 5

   Separate the egg yolks and mix with the condensed milk, stirring well.

6. 6

   Add the lemon zest and juice, and stir again. Add the milk mixture and stir.

7. 7

   In a clean bowl, whisk the egg whites to stiff peaks and gently add to the previous mixture.

8. 8

   The amount of lemon can be reduced or increased, depending on your preference.

9. 9

   However, the tartness of the lemon goes very well with the sweetness of the condensed milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.