Lemon quick mousse
I love this dessert, it's a fresh, light, creamy, soft mousse; also very easy and quick to make, and with one of the flavors that I like in baking.
The recipe I discovered by chance, while looking for another elaboration; I could not resist preparing it at the same time, easy ingredients and had them all.
It is very rich and now facing the good weather and the heat is a safe bet.
- 200 ml of evaporated milk
- 2 lemons
- 100 gr of sugar
It's important that milk evaporated is very cold , as if it were cream to mount. I have it in the refrigerator at least one day and the last ten or fifteen minutes I leave it in the freezer.
We put the milk in a bowl and with some electric rods we start to assemble it until it foams.
We squeeze the lemons and strain their juice , to avoid that the pulp or seeds fall and little by little, and without stopping to beat, we are incorporating it into the evaporated milk
Finally, we incorporate the sugar in the form of rain , little by little and always without beating.
We distribute the mixture in the containers where we go to serve the mouss e, sprinkle with a little lemon zest (optional) and leave in the refrigerator until serving time.
If you take a few hours to consume it, you will notice that the liquid part, which is below, is separated from the solid part; what is fixed by removing the mousse a little.
Source: Direct to the palate