White chocolate mousse with lemon flavor

Ingredients for 6 servings:

• 2 lemons, untreated
• 4 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 ml cream (at least 30% fat content)
• 250 g white chocolate
• 20 ml vodka or white rum

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

White chocolate mousse with lemon

Grate the zest from the lemons. Squeeze out 20 ml of juice. Separate the eggs. Mix the egg yolks with the vanilla sugar until they begin to turn lighter in color. Add the lemon zest and lemon juice. Add a pinch of salt to the egg whites and beat them until stiff peaks form. They should no longer slide out of the bowl when turned upside down. Chill the egg whites. Whip the cream until stiff peaks form. There should be no trace of liquid cream left in the bowl. Chill the whipped cream. Melt the chocolate in a double boiler, stirring constantly. Make sure the chocolate melts slowly and does not overheat. Add vodka or rum while melting. Remove from the heat immediately as soon as the chocolate becomes liquid, otherwise it will clump. Add the melted chocolate to the egg yolk mixture and mix. Carefully fold in the egg whites, then the whipped cream, using a spoon. Avoid stirring; fold in thoroughly to maintain the stiff consistency. Cool the white chocolate mousse in the refrigerator until it stiffens. It’s ready to eat after about 4 hours.