Meals and Courses

Ingredients
  • 300 ml (½ pint) double cream
  • grated rind and juice of 1 lemon, plus extra finely pared strips of rind to decorate
  • grated rind and juice of ½ orange, plus extra finely pared strips of rind to decorate
  • 65 g (2½ oz) caster sugar
  • 2 egg whites
Directions

Whip together the cream, grated lemon and orange rinds and sugar in a large bowl until the mixture starts to thicken. Add the lemon and orange juices and whisk again until the mixture thickens.

Whip, in a separate large, perfectly clean bowl, the egg whites until soft peaks form, then fold into the citrus mixture. Spoon the mousse into 4 glasses and chill in the refrigerator. Decorate with lemon and orange rind strips.

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