60 min
Type of dish: Dessert
Temperature: Cold
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lemon 0.6 kg
Cream 0.033 l
Lemon flavour 0.5 g
Sugar 0.133 kg
Fish tails 7.5 g
Cream 0.3 l
Confruti lemon 0.125 kg
Water 0.063 l
Fruit cubes 0.025 kg
Elaboration

For the lemon mousse:

  • Make a juice with the lemons.
  • Soak the first amount of gelatine.
  • Heat the juice up to 65 ºC together with the sugar, the first amount of lemon paste and the first amount of cream.
  • Add the drained gelatine, mix and sieve.
  • Lower the temperature to 25 ºC.
  • Semi-whip the second amount of cream and add it to the mixture.
  • Pour into bowls and let it cool.

For the lemon cream:

  • Heat the second amount of lemon paste and water to 65 ºC.
  • Add the second amount of gelatine well drained, mix and sieve.
  • Cover the mousse with the lemon cream.
  • Serve with a button of whipped cream with sugar decorated with fruit cubes or candied lemon.
Nutritional information (1 portion)
Fiber 1.02 g
Saturates 19.8 g
Monounsaturated fatty acids 8.89 g
Polyunsaturated fatty acids 0.76 g
Cholesterol 100.83 mg
Calcium 57.26 mg
Iron 0.49 mg
Zinc 0.3 mg
Vitamin A 261.46 ug
Vitamin C 38.4 g
Folic acid 5.38 ug
Salt (Sodium) 29.33 mg
Sugars 39.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.