A refreshing mousse with a touch of gin.
Ingredients
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4 eggs
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Peel of 2 lemons
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100ml lemon juice
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1 tablespoon gin
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1 tbsp gelatine powder
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200ml cream
Preparation Method
- Separate the 4 eggs. Add the egg yolks, caster sugar, and lemon zest to a bowl and beat until pale, thick and creamy.
- Mix together the gin and lemon juice, sprinkle in the gelatine, and heat gently to dissolve.
- Add this to the egg yolk mixture.
- In a clean bowl, whisk the egg whites into peaks, then add a tablespoon of caster sugar and whisk into stiff peaks. Stir a small spoonful of the egg whites into the mixture to lighten it and gradually and gently incorporate the remaining egg whites into the egg mixture using a metal spoon.
- Whip the cream into soft peaks and then gently fold it into the egg mixture.
- Decant into glasses or bowls and place in the fridge for at least 3 hours before serving.
- Top with some additional zest.
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