I must admit.. this is adapted from a Gino D’Acampo Recipe, but a lemon mousse doesn’t get better than this in my eyes! Adjust the amount of lemon to your taste and decorate how you like 🙂
Ingredients
- 250g Mascarpone Cheese
- Zest of 2 Lemons
- Juice of 1 Lemon
- 3 Egg Whites
- 50g Caster Sugar
- Shortbread Biscuits, optional
Directions
- Mix together the mascarpone, lemon zest and juice.
- Whisk the egg whites to stiff peaks, then whisk in the caster sugar 1 tablespoon at a time, making sure you bring it back to stiff peaks after each addition. Use a spatula to fold half of the egg whites through the mascarpone mixture until smooth and then fold in the rest.
- Spoon the mixture into ramekins and set in the fridge for 30 minutes or overnight. If using, crumble the shortbread biscuits over the mousse or serve on the side.
