| Recipe from the Black Countess of the Lemon Mousse Cake Ingredients200 g of dried biscuits100 g of melted butter2 eggs100 g of sugar250 g of whipping cream2 untreated lemons3 sheets of fish glue PreparationBrew up the biscuits with a mixer and add the melted butter. With this mixture, cover a baking sheet (as if it were a cheese cake), separate the egg whites from the yolks and beat them to stiff peaks, let them cool in the refrigerator. Whip the egg yolks with the sugar until it becomes foamy. Melt the fish glue and add it to the cream, add the grated peel of the lemons, plus the juice and stir. Add whipped cream and egg whites to snow, always stirring from bottom to top. Pour everything into the pan with the biscuits and put to cool in the refrigerator for at least 3 hours. Garnish with cream and a few curls of lemon. |
