Dairy-Free Lemon Mousse

Name: Dairy-Free Lemon Mousse
Total time: 7200 s
Yield: 10 people
Cuisine: South African
Ingredients: 6 Eggs; 250 ml Sugar; 10 ml Lemon Zest; 125 ml Lemon Juice; pinch Salt; 2.5 ml Cream of Tartar; 30 ml Caster Sugar; 250 ml Orley Whip

Tronél Candiotes-Strydom @tronelcandi

South Africa

Dairy-Free Lemon Mousse

Tronél Candiotes-Strydom @tronelcandi

Saved

Ingredients

2 hours

10 people

6Eggs
250 mlSugar
10 mlLemon Zest
125 mlLemon Juice
pinchSalt
2.5 mlCream of Tartar
30 mlCaster Sugar
250 mlOrley Whip

Saved

Steps

2 hours

1

In a large heat-proof bowl, whisk together 3 Whole Eggs, 3 Egg Yolks Sugar, Lemon Zest, Lemon Juice, and Salt.
2

Place the bowl over a pot of simmering water. Whisk continually for about 15 minutes until the mixture thickens slightly. Set aside for 15 minutes to cool down slightly.
3

Place a piece of plastic wrap directly on the surface of the mixture and refrigerate for an hour or until completely chilled.
4

Whisk the 3 Egg Whites until foamy. Add in the Cream of Tartar and whisk on high speed until soft peak forms. Gradually whisk in the Caster Sugar until stiff peaks.
5

Fold the egg whites into the cold lemon mixture.
6

Whisk the Orely Whip on high speed until stiff peaks. Fold the orley whip into the lemon mixture.
7

Refrigerate for 1 hour and serve cold.