Lemon and
Lime Mousse
(serves 8)
Ingredients:
4 eggs,
separated
225 g caster sugar
zest of two lemons
100 ml lemon juice
zest and juice of one lime
4 sheets of gelatine
300 ml crème fraîche
250 g raspberries (fresh or frozen)
225 g caster sugar
zest of two lemons
100 ml lemon juice
zest and juice of one lime
4 sheets of gelatine
300 ml crème fraîche
250 g raspberries (fresh or frozen)
Method:
Put the
gelatine in cold water to soak. Put some raspberries into each of eight dessert
bowls.
Whisk egg
whites until they form stiff peaks and put to one side.
Put sugar,
egg yolks, lime juice, lemon and lime zest into a large bowl and whisk with an
electric mixer for four minutes, until light and fluffy. Gradually add the
lemon juice and mix in well.
Boil 100 ml
water in a small pan, take off the heat and dissolve the gelatine in the hot
water. Stir into the lemon mixture. Next stir in the crème fraîche and fold in
egg whites, using a hand whisk. Pour into the dessert bowls and leave to set in
the fridge for at least four hours.
When
ready to serve, crush the remaining raspberries with a fork, mix in sugar and
lemon juice to taste and drizzle over the set mousse.