Lemon Chiffon Mousse

Name: Lemon Chiffon Mousse
Yield: 8
Ingredients: '14 g of cornstarch - 2 tablespoons'; '4.5 g of unflavored gelatin - 1/2 teaspoon'; '60 ml of skim milk - 1/4 cup'; '300 ml of water - 1 1/4 cups'; 'Artificial lemon flavor'; '4 egg yolks, beaten'; '1/4 teaspoon of grated lemon zest'; '60 ml of lemon juice - 1/4 cup'; '4 egg whites, beaten'; '2.5 ml of vanilla extract - 1/2 teaspoon'

1
'14 g of cornstarch - 2 tablespoons'
2
'4.5 g of unflavored gelatin - 1/2 teaspoon'
3
'60 ml of skim milk - 1/4 cup'
4
'300 ml of water - 1 1/4 cups'
5
'Artificial lemon flavor'
6
'4 egg yolks, beaten'
7
'1/4 teaspoon of grated lemon zest'
8
'60 ml of lemon juice - 1/4 cup'
9
'4 egg whites, beaten'
10
'2.5 ml of vanilla extract - 1/2 teaspoon'

Ingredients

1
'14 g of cornstarch - 2 tablespoons'
2
'4.5 g of unflavored gelatin - 1/2 teaspoon'
3
'60 ml of skim milk - 1/4 cup'
4
'300 ml of water - 1 1/4 cups'
5
'Artificial lemon flavor'
6
'4 egg yolks, beaten'
7
'1/4 teaspoon of grated lemon zest'
8
'60 ml of lemon juice - 1/4 cup'
9
'4 egg whites, beaten'
10
'2.5 ml of vanilla extract - 1/2 teaspoon'

Directions

1
Melt the gelatin in a medium saucepan
2
Add the milk to the saucepan, whisking continuously
3
Heat the mixture over medium heat, whisking constantly, until it thickens and starts to bubble
4
Gradually add the warm gelatin mixture to the beaten egg yolks, then pour the mixture into the saucepan
5
Continue cooking for another 2 minutes, whisking constantly, over low heat
6
Remove from heat, stir in the grated lemon zest, lemon juice, and vanilla extract
7
Let it cool slightly
8
Beat the egg whites until stiff, then gently fold them into the lemon mixture
9
Pour into serving cups and refrigerate for several hours until firm
10
Serve 8 portions.