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Citrus mousse
A delicious French recipe for citrus mousse.
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Ingredients
Directions
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Soak the leaves of gelatin in plenty of cold water. Strain the pressed juices and measure the quantity. It must total 200 milliliters, add extra lime juice if necessary.
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Beat the egg yolks with a tablespoon of the sugar au bain-marie into a thick cream. Keep stirring until the cream is bound.
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Squeeze the gelatine leaves well and stir them through the cream until dissolved.
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Add the juice and stir everything very well. Allow to cool in a container of cold water with occasional stirring.
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Meanwhile, whisk the egg whites with the rest of the sugar. Scoop the cream carefully. Spoon in four dishes and let stiffen in the refrigerator for about 2 hours.
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Nutrition
85Calories
Sodium0% DV0g
Fat5% DV3g
Protein10% DV5g
Carbs3% DV10g
Fiber0% DV0g
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