Recipes: Lemon mousse

A nice light palate-cleansing dessert to end a meal, perfect after a heavy main course

• 284ml carton double cream
• 1 lemon , juiced and zested
• 60g caster sugar
• 2 egg whites

  

  1. Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don't let it get too stiff or you won't be able fold in the egg whites.
  2. Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.

  Per serving

  419 kcalories, protein 2,8g, carbohydrate 17,1g, fat 38,1 g, saturated fat 21,4g, fibre 0g, salt 0,13 g