Mousse au citron-pomelo

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Mousse au citron-pomelo. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Mousse au citron-pomelo is one of the most well liked of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Mousse au citron-pomelo is something which I've loved my whole life.

Many things affect the quality of taste from Mousse au citron-pomelo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mousse au citron-pomelo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mousse au citron-pomelo is pour 6 mousses (6 verrines de 12.5cl). So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Mousse au citron-pomelo using 6 ingredients and 5 steps. Here is how you cook it.

une mousse aérienne aux délicats parfums d’agrumes. Un dessert léger et rafraichissant où se mêlent subtilement des notes de citron, d’orange et de pomelo… Un petit nuage de douceur

Ingredients and spices that need to be Take to make Mousse au citron-pomelo:

1. 200 g de fromage blanc
2. 2 blancs d’œuf
3. 20 à 25 g de sucre glace
4. 1/2 citron pomelo (zeste +4cl de jus)
5. Quelques zestes d’orange (une petite cuillère à café)
6. 1,5 feuille de gélatine (3g)

Instructions to make to make Mousse au citron-pomelo

1. Faire tremper la gélatine dans de l’eau froide. Prélever le zeste du demi citron, le presser, récupérer 4 cl de jus. En prélever deux cuillères à soupe, les réserver dans une casserole pour faire fondre la gélatine.
2. Dans un saladier mélanger le fromage blanc, le jus de citron et les zestes. Essorer la gélatine, la faire fondre dans la casserole avec le jus de citron à feu très doux. La verser sur le fromage blanc en fouettant vivement pour éviter qu’elle ne fige.
3. Monter les blancs en neige, ajouter le sucre glace, fouettez à nouveau quelques secondes. Incorporer délicatement les blancs au fromage blanc en trois fois à l’aide d’une maryse en soulevant la masse (commencer par mélanger 1/3 des blancs permet d’assouplir la préparation et facilite l’incorporation du reste des blancs).
4. Verser la mousse dans les verrines, réserver au réfrigérateur pendant 3 heures minimum (une nuit si vous avez le temps). Juste avant de servir, décorer de zestes et d’une feuille de menthe.
5. Conseil dégustation : vous pouvez servir cette mousse avec de la  mangue, le mariage est divin !

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