Lemon mousse

Step-by-step cooking

1. Step 1:

   

   Measure the ingredients.

2. Step 2:

   

   Put the butter in a saucepan with a thick bottom and melt over low heat.

3. Step 3:

   

   Combine eggs with sugar and vanilla sugar.

4. Step 4:

   

   Beat into a thick fluffy foam.

5. Step 5:

   

   Without ceasing to beat, pour the beaten eggs into a saucepan with butter in a thin stream. At the same time, the oil should not be very hot and not boil, otherwise the eggs will curdle.

6. Step 6:

   

   Beat for about 20 more minutes, making sure that the temperature does not exceed 60 degrees. Remove the saucepan from the stove.

8. Step 7:

   

   Pour lemon juice into the mousse and add grated lemon zest.

9. Step 8:

   

   Mix. If the cream turns out to be too liquid, you can return it to a slow fire and cook it until thick with constant stirring. Cool to room temperature. If desired, the cooled mass can be wiped through a sieve.

10. Step 9:

    

    Beat the cream with a mixer into a stable fluffy foam.

11. Step 10:

    

    Gently mix the cream into the lemon curd.

12. Step 11:

    

    Spread the mousse on the cremans and put it in the refrigerator for 3-4 hours.