Ricardo Lemon Mousse – a delicious recipe with gelatin, water, sugar, cornstarch, eggs, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a little bowl, sprinkle gelatin on the water and let rest 5 minutes.
2
Set aside.
3
In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch.
4
Incorporate the 3 eggs, lemon juice and butter with a whisk.
5
Bring to boil stirring constantly.
6
Add gelatin and stir until it's dissolved.
7
Pour in a large bowl.
8
Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
9
In a clean bowl, whisk egg whites with electric mixer until soft peaks.
10
Add gradually the 1/2 cup sugar whisking until hard peaks.
11
With a spatula, incorporate the meringue to the lemon cream.
12
Distribute in 6 ramequins.
13
Cover and refrigerate about 2 hours.
497
kcal
Calories
24
g
Fat
58
g
Carbs
17
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 8 ingredients. The key ingredients include: 1 teaspoon gelatin, 2 tablespoons water, 1 cup sugar (could be less sugar in the meringue cause for us it was too sweet), 1 tablespoon cornstarch, and more.
Yes, Ricardo 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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