Cream mousse

A great dessert of traditional Italian cuisine! A stunning culinary recipe for an excellent dessert of Italian cuisine – cream mousse with lemons. It is a pleasure to diversify the festive table with such a dessert.

Olusha

Recipe author

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Composition / ingredients

Servings:

Chicken eggs

Sugar (sand)

130

Butter

120

Lemons (fresh)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 43 % 17 g

Carbohydrates 48 % 19 g

226 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 3 h 40 min

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We divide the sugar into two parts. With the first part, beat all four eggs. It is better to take eggs from the refrigerator, they will beat better. And pour sugar into them gradually, in a thin trickle. We should get the egg mass with a stable foam. After we take a saucepan, squeeze lemon juice into it, rub the zest from two lemons, pour in the second part of the sugar, put butter. Put on a slow fire and bring to a boil, stirring. Remove from the stove, cool slightly, then pour in the beaten eggs slowly, immediately beating everything with a mixer so that the eggs do not boil. We put it back on the stove and cook over low heat until our cream is completely thickened. It is better to stir the mass with a whisk, very quickly. We put everything in cremans, put it in the refrigerator for at least three hours. After taking it out, decorate with a slice of lemon and serve. This food, or rather, its proportions, are designed for three people.