Melted Butter (for greasing)
4 Large Egg Whites
1/2 Cup Raspberry Gelato (150g)
1 Teaspoon Grated Lemon Zest
1 1/2 Cups Fresh Whipped Cream (360ml), chilled (to serve)
Melted Butter (for greasing)
4 Large Egg Whites
1/2 Cup Raspberry Gelato (150g)
1 Teaspoon Grated Lemon Zest
1 1/2 Cups Fresh Whipped Cream (360ml), chilled (to serve)
Preheat the oven to 250°C (very hot)
Grease a mousse mold with butter, 17 cm in diameter. Reserve
In a stand mixer, beat the egg whites until stiff peaks form (approximately 3 minutes)
Add the gelato and lemon zest, and mix delicately until well combined
Transfer to the reserved mold
Reduce oven temperature to 180°C (medium) and bake until lightly golden (about 10 minutes)
Serve immediately with chilled whipped cream
(Approximately 287 calories per serving.)
