From MM: Lemon Mousse

13 Oct
Lemon Mousse
Serves 4
1 cup sugar
1/4 cup flour
2 tbsp unsalted butter, melted
1/4 cup lemon juice
zest of one lemon
1 1/2 cup milk, scalded
3 eggs separated
garnish: mint leaves and red berries

Preheat the oven to 325 degrees. In a mixing bowl combine sugar, flour, butter, lemon juice, and rind.

Beat egg yolks and combine with milk. Add to the above mixture. Beat egg white until stiff and fold in.

Pour the mousse in 4 individual ramekins, place them in a pan filled with hot water so it reaches halfway up the sides of the ramekins. Bake for 45 minutes. Cool before serving.

Decorate with a sprig of fresh mint and a red berry.
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A rich and creamy Côtes du Rhone Dessert Wine

Serve with a Madeleine cookie.

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