上菜达人
2018-04-07
1. Soak the gelatine sheets in a bowl of cold water for 5 minutes.
2. Drain and dissolve in a saucepan or in the microwave with half of the lemon juice.
3. Add the rest of the juice and allow to cool.
4. Place the cold whipping cream in a bowl, add half the sugar and beat with a blender until whipped.
5. Blend 3 tablespoons cream with the lemon juice and rind, then blend in the rest.
6. Whip the egg whites in a clean bowl,add the sugar and continue beating until stiff peaks form.
7. Gently fold the whites into the mixture.
8. Pour the lemon mousse into the half-circle moulds, cover with a cake round and place in the freezer for at least 3-4 hours.
9. Turn out by pressing the outside of the moulds, decorate with half a teaspoon of marmalade and let stand for 20 minutes.
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