Honey & lemon mousse recipe

Ingredients (nutrition)

• 4 lemons
• 1 egg white
• 6 tablespoons honey
• grated zest and juice from 1 lemon

Preparation (instructions)

1. Cut 4 lemons half lengthways. Scrap lemon flesh from the 4 lemons and freeze the lemon shells until needed.
2. Blend lemon flesh using a food processor or blender until smooth and creamy. Set aside.
3. In a bowl, whisk egg white using a hand held mixer until form stiff peaks.
4. Add honey and continue to whisk until thick.
5. Add lemon juice, zest and reserved lemon puree.
6. Mix well and place in a freezer container.
7. Chill in freezer for 2 1/2 hours.
8. Transfer into a bowl and beat until smooth.
9. Cover with cling film and freeze again until set.
10. Transfer into a piping bag and pipe into frozen lemon shells.
11. Serve immediately.

Servings: 4

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