Ricardo Lemon Mousse

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 teaspoon gelatin
• 2 tablespoons water
• 1 cup sugar (could be less sugar in the meringue cause for us it was too sweet)
• 1 tablespoon cornstarch
• 3 eggs
• 1/2 cup lemon juice
• 1/4 cup unsalted butter, diced
• 2 egg whites

Recipe

• 1 In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
• 2 In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
• 3 In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
• 4 Distribute in 6 ramequins. Cover and refrigerate about 2 hours.