The Lemon Mousse is a lovely Danish dessert, and you will probably find it is among the top 10 of the best Danish desserts.
It is one of the most popular Danish mousses together with the Orange Mousse and popular at any family get-together or dinner party, or you can enjoy the mousse just with a cup of coffee on a summer afternoon.
In this recipe you can leave the cream out if you wish, that will make the Mousse lighter and you will cut down the calories.
The dessert is lovely on a summer’s day and the kids will love it.
Separate the eggs.
Grate peel from 1 Lemon and extract lemon juice from 4 lemons.(About 200 ml.)
Whip the egg yolks and sugar well (to light in colour).
Add lemon peel and about 2/3 of the juice to the egg yolks and sugar mix.
Whip the egg white to a stiff peak.
Whip the whipping cream.
Heat up the last 1/3 of the juice in the microwave until hot and add the gelatine to the juice, stir until dissolved, let cool a bit and add to the egg yolks mix.
When the egg yolk mix starts setting, mix in the cream (hold some cream back for decoration) and egg whites carefully.
The Mousse ready to serve.
You can leave the whipping cream out if you wish, that will make the mousse lighter and more airy and will cut down the calories considerable.
Pour the mousse into a large glass bowl or use 6-8 small dessert bowls.
Leave to set for a couple of hours in fridge.
Decorate with cream and grated chocolate and refrigerate.
Serve straight from the fridge.
Enjoy your Danish Lemon Mousse.
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