Michelle Bridges: lemon mousse
Lemon mousse. Photo: Nick Wilson and Mark O'Meara
This little gem has it all: lots of fruit, protein from the egg whites, and served in a measured portion. Plus it tastes fantastic.Try it with lime instead of lemon, too.
1/3 cup low-GI sugar
2 tsp powdered gelatine
2 egg whites
1 1/2 cups low-kilojoule plain yoghurt
1/2 lemon, juice and
zest, plus extra zest to decorate
100g raspberries, to serve (optional)
Using a small blender or a pestle and mortar, grind low-GI sugar into a fine powder.
Combine 2tbsp of boiling water and gelatine in a small jug and stir until dissolved. Set aside.
Using an electric mixer, beat egg whites until soft peaks form. Gradually add ground sugar, beating until thick and glossy.
Combine yoghurt, lemon zest and juice in a bowl.
Whisk in gelatine mixture, then fold in egg white mixture until combined. Spoon into 6 dishes, then cover and refrigerate for 2-3 hours until set.
Decorate mousse with extra zest and serve with raspberries (if using).
Lemon mousse recipe from Crunch Time Cookbook by Michelle Bridges
From: Sunday Life