Essentials
FRUIT
LEMON-FLAVORED MOUSSE New Recipe
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
Ingredients
- 200 g Lemon purée
- 6 g Gelatin
- 100 g Egg whites
- 70 g Sugar
- 120 g Cream
Select your mixture’s total weight
For
Recipe
Heat the purée to 45°C (115°F) and add the gelatin (which you have rehydrated and melted in advance).
Gradually pour this mixture onto the melted COCOA BUTTER. Use an immersion blender to form a perfect emulsion.
Whip up the egg whites with the sugar, then add the purée in two additions, followed by the whipped cream.
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