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    Frozen Lemon Mousse

    Source of Recipe


    List of Ingredients

    Frozen Lemon Mousse

    1 1/2 cups sugar
    3 tablespoons cornstarch
    1 envelope unflavoured gelatine
    1 cup water
    2/3 cup lemon juice
    3 large egg whites
    1 cup heavy cream

    In large saucepan, combine the sugar, cornstarch, and gelatine; add the water and the lemon juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of yellow food colouring, if desired. Cool. Chill until partially set, about 1 hour, stirring occasionally. In a small mixing bowl, beat the egg whites until stiff but not dry; fold into juice mixture. In small bowl, beat the heavy cream until stiff peaks form. Fold into juice mixture. Pour mixture into a bowl. Freeze at least 6 hours.





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