A thick, creamy, and fluffy Paleo Lemon Mousse sweetened with honey. An easy, light, luscious and lemony and very tangy dessert. It’s both rich and refreshing, and can be served chilled or frozen. For a special finish, garnish it with fresh berries or toasted shaved coconut. Try this delicious dish on your own !
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Sauce: Liquidise the rasps and sugar together then sieve the puree.
Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour.
Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks.
Whisk well and when cold fold the whipped cream into the lemon mixture. When mixture is thick enough to coat the back of a metal spoon thickly whisk the egg whites until very stiff and with metal spoon fold them quickly and thoroughly into the creamy lemon mixture. Pour into serving dish cover and put in fridge.
– PRATIKSHA TRIVEDI
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