Lemon Chiffon Mousse Recipe

Instructions:

1. Whisk the egg yolks and sweetener until thick and pale.
2. Whisk in the grated lemon zest and 4 tbsp lemon juice.
3. Heat the mixture over simmering water, stirring constantly, until it thickens.
4. Dissolve the gelatine in cold water and stir into the lemon mixture.
5. Whip the egg whites until stiff peaks form and fold them gently into the lemon mixture.
6. Divide the mousse between individual serving dishes and refrigerate for at least 2 hours before serving.

Tips:

If you don’t have gelatine, you can use agar agar instead.
You can use a food processor to grate the lemon zest.
For extra decoration, garnish the mousse with thin strips of lemon zest.