300 g of store-bought or homemade meringue cookies, crushed
To make the mousse:
1 1/3 cups of sugar
1 cup of water
3/4 cup of fresh lemon juice
4 large egg whites at room temperature
2 1/2 cups of heavy cream
1/2 cup of sugar
300 g of store-bought or homemade meringue cookies, crushed
To make the mousse:
1 1/3 cups of sugar
1 cup of water
3/4 cup of fresh lemon juice
4 large egg whites at room temperature
2 1/2 cups of heavy cream
1/2 cup of sugar
Mix the sugar, water, and 1/2 cup of lemon juice
Reduce heat to low and stir slowly until the sugar dissolves
Increase heat and let it come to a boil, without stirring
Cook for about 15 minutes or until the mixture thickens like a soft-ball
While this is cooking, beat the egg whites until they're stiff but not too dry
Warm the lemon juice slowly by adding it to the egg whites and beating until the mixture cools down and becomes bright and shiny
Gradually add the remaining 1/4 cup of lemon juice
Beat the heavy cream, add 1/2 cup of sugar, and beat until soft peaks form
Cautiously add this mixture to the lemon mixture
Place half of the meringue cookies in a mold that can be opened, about 25 cm in diameter
Pour the lemon mixture over it
Freeze until firm
Dismantle and place on a plate
Cover with the remaining meringue cookies
Garnish with strips of lemon zest and whipped cream if desired
Serves 10 people
Makes 2 recipes
