serves 4
Free
2 large lemons
4 large eggs*, separated
2 level tbsp sweetener granules
½ level tbsp gelatine powder
Finely grate the zest of 1 lemon and pare the zest from the other in wide strips using a peeler. Squeeze the juice from both lemons.
Using an electric hand whisk, whisk the eggs yolks and 1½ level tbsp sweetener together in a heatproof bowl until thick and pale. Whisk in the grated lemon zest and 4 tbsp lemon juice. Rest the bowl over a pan containing about 3cm of simmering water and cook, stirring with a plastic spatula, until the mixture thickens and coats the back of the spatula. Remove the bowl from the heat and set aside (leave the water simmering gently – you’ll need it again in a moment).
Put 3 tbsp cold water into a ramekin, sprinkle in the gelatine powder and leave for 5 minutes. Carefully lower the ramekin into the simmering water and leave until the gelatine has dissolved and is clear. Whisk the gelatine into the lemon mixture and leave to cool (take care not to let it set).
Whisk the egg whites until they form stiff peaks. Fold one-third of the egg whites into the lemon mixture to loosen it slightly then gently fold in the rest. Divide the mixture between 4 cocktail or dessert glasses and chill for at least 2 hours or until set.
Meanwhile, make the candied zest decoration. Cut the strips of pared lemon zest into long fine shreds. Put them into a small saucepan with 3 tbsp water and the rest of the sweetener. Bring to the boil over a high heat then reduce the heat to low and simmer for 10-12 minutes until soft. Spread out the shreds on a tray lined with non-stick baking paper and leave at room temperature to dry out and crisp up.
Decorate the mousses with the candied zest to serve.
source :Slimming World
