I'm sharing the recipe a sweet that is not too fattening! (this is the beginning of a new year, full of resolutions of losing weight... ;-)).
I love this one:
Break and separate eggs, putting yolks in a saucepan and albumens in a bowl.
Add the sugar, the cornstarch and the grated peel to the yolks and mix well.
Then add 0,2 liters of water (6.76 US fluid ounces, says the conversion tool, but I'm sure no such precision is required) and the juice of the two lemons to the saucepan contents, and cook slowly, stirring to prevent it from sticking to the saucepan. When it starts boiling, take it off the fire, add the butter (still stirring) and place the saucepan into a container with cold water, in order to cool it down rather quickly.
Take the bowl with the albumens, add the pinch of salt and whip them well, until they are stiff, then add them to the content of the saucepan (that in the meanwhile will be cool) stirring slowly until they are mixed perfectly.
Transfer the mousse into single portion cups, and put them in the refrigerator; they must stay in the refrigerator for at least one hour to be ready.
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Among desserts, this is a light one! The butter can also be skipped and (given the small quantity that should be used) the difference is practically unnoticeable...
I'll try to add a photo next time I do it!
I love this one:
LEMON MOUSSE
(for 4 servings)
- 3 lemons
- 3 eggs
- 120 g sugar (or 5 tablespoons)
- 20g cornstarch (or 1 tablespoon, scarce)
- 20g butter (a small piece; optional)
- a pinch of salt
Break and separate eggs, putting yolks in a saucepan and albumens in a bowl.
Add the sugar, the cornstarch and the grated peel to the yolks and mix well.
Then add 0,2 liters of water (6.76 US fluid ounces, says the conversion tool, but I'm sure no such precision is required) and the juice of the two lemons to the saucepan contents, and cook slowly, stirring to prevent it from sticking to the saucepan. When it starts boiling, take it off the fire, add the butter (still stirring) and place the saucepan into a container with cold water, in order to cool it down rather quickly.
Take the bowl with the albumens, add the pinch of salt and whip them well, until they are stiff, then add them to the content of the saucepan (that in the meanwhile will be cool) stirring slowly until they are mixed perfectly.
Transfer the mousse into single portion cups, and put them in the refrigerator; they must stay in the refrigerator for at least one hour to be ready.
--------------------
Among desserts, this is a light one! The butter can also be skipped and (given the small quantity that should be used) the difference is practically unnoticeable...
I'll try to add a photo next time I do it!
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