Lemon mousse

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Measure out ingredients.

2. STEP 2

   

   Place the butter in a thick-bottomed saucepan and melt over low heat.

3. STEP 3

   

   Combine eggs with sugar and vanilla sugar.

4. STEP 4

   

   Beat into thick fluffy foam.

5. STEP 5

   

   Without ceasing to beat, pour the beaten eggs into the saucepan with the butter in a thin stream. In this case, the oil should not be very hot and not boil, otherwise the eggs will curdle.

6. STEP 6

   

   Beat for about 20 minutes, making sure that the temperature does not exceed 60 degrees. Remove the saucepan from the stove.

7. STEP 7

   

   Pour lemon juice into the mousse and add grated lemon zest.

8. STEP 8

   

   Mix. If the cream turns out to be too liquid, you can return it to low heat and cook until thick with constant stirring. Cool to room temperature. If desired, the cooled mass can be rubbed through a sieve.

9. STEP 9

   

   Beat the cream with a mixer into a stable, fluffy foam.

10. STEP 10

    

    Gently stir the cream into the lemon curd.

11. STEP 11

    

    Place the mousse in bowls and place in the refrigerator for 3-4 hours.