1 tablespoon of unflavored white gelatin
80 ml (1/3 cup) of water
180 ml (3/4 cup) of fresh lemon juice
1/2 teaspoon of grated lemon zest
240 ml (1 cup) of sweetened condensed milk
120 ml (1/2 cup) of heavy cream
3 large egg whites
1 tablespoon of unflavored white gelatin
80 ml (1/3 cup) of water
180 ml (3/4 cup) of fresh lemon juice
1/2 teaspoon of grated lemon zest
240 ml (1 cup) of sweetened condensed milk
120 ml (1/2 cup) of heavy cream
3 large egg whites
In a small bowl, sprinkle the gelatin over the water and let it sit for a few minutes to hydrate
Heat the mixture over high heat in a bain-marie, stirring until the gelatin is dissolved
In a large bowl, combine the lemon juice, grated zest, and sweetened condensed milk
Add the dissolved gelatin and heavy cream, and beat with an electric mixer for 1-2 minutes, or until thick and creamy
Set aside
Beat the egg whites in a separate bowl until they form soft peaks
Fold them into the lemon mixture gently
Pour the mousse into a large serving dish, cover with plastic wrap, and refrigerate for at least 2 hours or until set
Calories per serving: 191
