28 Oct Lemon mousse
- 300 g. lemon cream
- 50 grams. lemon juice
- 4 Leaf gelatine
- 300 g. Ken Cream 35%
- 50 g. granulated sugar
- 50 g. meringue
Heat the lemon juice with the gelatin sheets to dissolve.
Add the lemon cream once it has cooled.
Whip the cream with 50g. of sugar.
Gently mix the cream with the lemon cream.
Incorporate the meringue mixture.
For the base, use what you enjoy most: light sponge cake or crunchy biscuit base.
Form a base with the prefered ring and add the mixture of lemon mousse.
Let cool until set.
Unmold and it is ready for whatever we want.
With Ken recipes you will surprise your customers.