Lemon Mousse

Quickly prepared and very delicious, but I don’t think all went entirely well with the preparation. You’re supposed to mix the cream, sugar and lemon zest until it starts to thicken, then add the lemon juice and continue whisking the mixture until it thickens further but not too much or else you won’t be able to add the whipped egg whites – only that my mixture never became thick at all. Next time I’ll try whipping the cream first until semi-stiff before adding the sugar, lemon zest and juice.

Crosspost. Exact the same recipe was also published in the Olive: 101 Quick-fix Dishes cookbook.