Heavenly lemon mousse

Ingredients for Heavenly lemon mousse

Instructions for Heavenly lemon mousse

To prepare the Heavenly lemon mousse recipe, please follow these instructions:

Bottom: Mix first batter: whisk eggs and sugar to the foam, and then add the almond flour, melted cooled butter, flour and potato flour.

Butter the mould (Ca. 22 cm) and benefit almond flour. Fill the dough in, and behind the bottom in 25 minutes at 180 degrees. Let the base cool off.

Filling: beat the egg yolks with sugar. Karoffelmel, add the lemon juice to the boil as well as torn up vames must be from one of the lemons. Slowly bring mixture to boiling, but you continue to stir around. Add the isinglass soaked in cold water.

Beat the egg whites until stiff. Turn them in the warm lemon cream and allow the mixture to be lukewarm.

Whip the cream stiff and turn it in the lukewarm lemon cream.

Stuffed lemon mass above the bottom. Let the Mousse chill at least two hours in the refrigerator.

Tips:
about 3 dl. lemon juice to 8 pers.