Preparation

1

Step 1

Soak the gelatine in a bowl with plenty of cold water. In the meantime, wash the lemons.

2

Step 2

Peel the peel thinly from a lemon and cut it into fine strips. Grate the peel thinly from the other lemon. Then squeeze the lemons and measure out 6 tablespoons of lemon juice.

3

Step 3

Mix the sour cream with 50 g of powdered sugar and the grated peel until creamy.

4

Step 4

Heat the lemon juice slightly in a saucepan, squeeze out the gelatine a little and dissolve it in the lemon juice over low heat. As soon as the gelatine has dissolved, turn off the heat and stir in the sour cream, spoonful by spoonful.

5

Step 5

Then chill the cream.

6

Step 6

Beat the whipped cream until stiff and stir in the remaining 30 g of powdered sugar.

7

Step 7

As soon as the cream begins to solidify, carefully fold in the cream.

8

Step 8

Pour the mousse into the glasses and chill for at least 4 hours, preferably overnight.

9

Step 9

Decorate with cream, lemon zest and lemon balm if desired.

For the recipe, you'll nee:

Ingredients

Portions

6

Food

  • 400.0 g Sour cream
  • 250.0 ml Whipped cream
  • 80.0 g Icing sugar
  • 2.0 Organic lemons
  • 5.0 sheets White gelatine