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Lemon honey mousse
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.
How to cook Lemon honey mousse
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.
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