Lemon Mousse from The Times Cookery Book by Katie Stewart
Separate the eggs, cracking the yolks into one basin and the whites into a second, larger basin. Add the sugar to the yolks along with the grated lemon rind and lemon juice. To get the right lemon ...
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Cooking tools:
- Mixing bowl
- Wooden spoon
- Grater
- Measuring spoon
Ingredients
- 6 oz (175 g) castor sugar
- 4 large eggs
- juice of 2 large lemons
- rind of 1 lemon
- ½ oz (15 g) powdered gelatine
- ¼ pint (1½ dl) water
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