Lemon Mousse (traditional & Thermomix)

Served in a big bowl, as indiviual dessert or for parties in shotglasses!

Zutaten:

Zubereitung:

Stir all the eggs with the sugar for 5 minutes in a blender.

Then add the zest and the lemon juice and mix briefly with the white wine.

Let the gelatin soak in the water, drain the leaves and dissolve them in 4 tablespoons of water on the heat (but only heat the gelatin until it dissolves but do not let it boil) before mixing into the mass. Add the gelatine to the cream with the whisk (put it in the refrigerator until it starts to stiffen), then add the whipped cream and leave in the cold.

If I make shooters I incorporate the whipped cream directly into the mousse without waiting, then I fill my shooters with a piping bag.

Bon Appetit!