Malcolm'S Lemon Mousse – a delicious recipe with lemon rind, lemon juice, gelatin, water, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatin in water; let dissolve (about 10 minutes) over low heat.
2
Cool slowly, stirring occasionally, so it does not get on the bottom or around the edges of the pan.
3
Beat eggs and sugar about 7 minutes at high speed until thick and light.
4
Whip 1 1/2 cups of heavy cream into peaks; refrigerate.
5
Add lemon rind and juice to cooked gelatin and stir.
6
Juice and gelatin must be at the same temperature to avoid gelled lumps.
7
Pour mixture into egg-sugar mixture; blend well.
8
Chill 5 minutes.
9
Fold in whipped cream until mixture is uniform.
10
Pour into a serving bowl by Malcolm Davis; chill 3 hours.
11
Garnish with remaining whipped cream and strawberries.
983
kcal
Calories
58
g
Fat
97
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tsp. grated lemon rind, 1/3 c. fresh lemon juice, 2 envelopes plain gelatin, 1/2 c. water, and more.
Yes, Malcolm'S Lemon Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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