Lemon & Orange Mousse

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Lemon & Orange Mousse

  • Yield: 2 Servings


  • 2 Eggs
  • Juice of 1 Lemon
  • ¼ packet Gelatin
  • 2 Tbsp. Erythritol
  • ¼ tsp. Orange Extract
  • ½ cup Heavy Cream
How to Make It
  1. In 2 bowls, separate the egg whites and yolks.  
  2. In another bowl, measure out the heavy cream.  
  3. Combine egg yolks and erythritol into a consistent mixture.  
  4. In a double boiler, bring the juice of 1 lemon and the orange extract to heat.  
  5. Continuously whisk 1/4 packet of flavorless gelatin into the lemon juice until dissolved.  
  6. Slowly drip the egg yolks and erythritol into the lemon juice.  
  7. Remove from the heat and let cool for a moment.  
  8. Whip the heavy cream until stiff peaks form. Lightly mix with the egg yolk and lemon juice mixture.  
  9. Whip the egg whites until stiff peaks form.  
  10. Add the egg whites to the heavy cream and egg yolks, fold this in until a light and airy mixture is formed.  
  11. Refrigerate covered for at least 3 hours.
  12. Serve with garnish of mint and orange zest.

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