Lemon Mousse

5 ingredients
2 steps

Ingredients

  • 4 sheets gelatin or 1 tbsp powdered gelatin
  • 3 None lemons, juiced (reserve juiced peels for serving vessels)
  • 1 cup full-fat yogurt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream

Directions

  1. 1
    Bloom the gelatin in cold water for 5-6 mins. If using sheet gelatin, squeeze the excess liquid from the sheets. Place the gelatin in a small saucepan with 3 tbsp lemon juice and melt over low heat then remove from the heat and add 5 tbsp lemon juice. Add the yogurt and sugar then chill for 15 mins, until the mixture begins to gel.
  2. 2
    Whip the cream until stiff then fold into the lemon-yogurt mixture. Transfer to a piping bag and fill each lemon 1/2 with mousse. Chill for 2 hours before serving.

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