Testade mig fram för att komma fram till det här recepetet på citronmousse och resultatet blev helt underbart! Det är en len, sötsur mousse som samtidigt är stabil för att få en hög tårta. Receptet räcker till 1 lager fyllning för en 24-centimeters bred tårta.
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A fresh, creamy and delicious lemon mousse! This recipe is enough to fill one layer of a cake with a diameter of 24 centimeters.
Ingredients:
2 lemons
2 dl jelly sugar
50 g butter
1 egg yolk
1 large egg
2 dl whipping cream
Do this:
1. Wash the lemons and grate the lemon rind in a saucepan. Also add the juice from one of the lemons. Boil this together with butter and jelly sugar.
2. Remove the pan from the heat. Add the juice from the other lemon.
3. Beat the eggs and stir them into the liquid. Simmer for about 10 minutes.
4. Pour into a bowl and let stand in the refrigerator until the lemon puree is cooled completely.
5. Beat the cream until almost stiff whipped. Add a little cream at a time to the lemon puree while whisking.
6. Let the mousse stand cold for at least 3 hours before you fill your cake or serving in the glass.
2 lemons
2 dl jelly sugar
50 g butter
1 egg yolk
1 large egg
2 dl whipping cream
Do this:
1. Wash the lemons and grate the lemon rind in a saucepan. Also add the juice from one of the lemons. Boil this together with butter and jelly sugar.
2. Remove the pan from the heat. Add the juice from the other lemon.
3. Beat the eggs and stir them into the liquid. Simmer for about 10 minutes.
4. Pour into a bowl and let stand in the refrigerator until the lemon puree is cooled completely.
5. Beat the cream until almost stiff whipped. Add a little cream at a time to the lemon puree while whisking.
6. Let the mousse stand cold for at least 3 hours before you fill your cake or serving in the glass.
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