Lemon honey mousse

Name: Lemon honey mousse
Total time: 1 h 30 min
Yield: 4
Ingredients: large egg yolks - 2 pcs.; honey - 1 tbsp. l.; large egg - 3 pcs.; 10-12 lemons; 8-10th century l. Sahara; 150 ml cream with a fat content of at least 30%; 12 g gelatin; 2 tbsp. l. white semi-sweet wine; sugar - 50 g

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Cooking time: 1 h 30 min

Servings: 4

Calories: 330 kcal

Description

1-2 days before preparing the mousse, you need to make lemon syrup, which can then be used to prepare various dishes and added to drinks. By the way, lemon is one of the
powerful means in the fight against beriberi.

Cooking

Step 1

1. 1-2 days before preparing the mousse, make lemon syrup. Wash the lemons, scald with boiling water, cut into thin circles. Put in a clean jar, sprinkling every 2-3 layers with sugar. Close the jar and put it in the refrigerator. After a few hours, lemons will give juice that can be used to prepare various dishes, added to drinks. Grind honey with 4 tbsp. l. lemon syrup. 2. Mix yolks, eggs and sugar in a heatproof bowl. Place it over a pot of boiling water and beat with a whisk until the mixture begins to thicken. 3. Quickly transfer the bowl of egg mixture to a container filled with ice or cold water to cool the mixture as quickly as possible. 4. Pour the gelatin into the wine, let it swell. Whip the cream into a strong foam. Add honey with lemon syrup to the cooled mixture. 5. Then add whipped cream. Mix carefully from bottom to top. Put gelatin in mousse, mix with light movements. Pour into bowls or glasses and refrigerate for at least 1 hour. Garnish with lemon slices before serving. Pour some lemon syrup on top.

BTW Lemon is one of the most powerful remedies in the fight against beriberi. But few people can eat this fruit just like that. Sliced into circles and sprinkled with sugar, lemons retain all their usefulness and at the same time become very tasty. A jar of lemons should be stored in the refrigerator and shaken from time to time so that the top layers are soaked in syrup.

Ingredients

large egg yolks - 2 pcs.

honey - 1 tbsp. l.

large egg - 3 pcs.

10-12 lemons

8-10th century l. Sahara

150 ml cream with a fat content of at least 30%

12 g gelatin

2 tbsp. l. white semi-sweet wine

sugar - 50 g

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