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Mousse chocolate or lemon

Monday 25 th November 2013

The mousse is a very easy to do desert and although it takes too many time to whip egg whites, it requires very
little preparation, so you can do other things in the kitchen while the food processor is working.
The basis is the same for all the mouse: chocolate, lemon, vanilla, etc. You only have to add the desired ingredient at the end depending on desired flavour.
With egg yolks you can do a delicious flan.

gluten-free, dairy-free, nuts-free, full GAPS diet


3 egg whites
1 tbsp honey
2 tbsp water or lemon juice
1 tsp cacao for chocolate mousse, or 1 grated lemon peel


1.- Cook the honey and water or lemon juice, without stirring, in a small pot over medium heat until it’s lightly brown like a candy syrup.
2.- While the syrup is cooking, use a balloon whisk or a food processor to beat the egg whites to soft peaks in a large bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time.
3.- Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape.
4.- Add the optional ingredient: cacao or grated lemon very slowly while continuing whipping.
5.- Pour in a cup for mousse and decorate with a little cocoa powder or little sprinkles of lemon peel.

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