Espuma of eggnog

Basic information

Introducing our delectable lemon mousse, the perfect indulgence to top off a delightful Italian evening. This delectable dessert offers a refreshing alternative to the customary after-dinner beverage. Crafted with precision, our recipe calls for 2 eggs, 40 grams of sugar, 100 ml of homemade whipped cream, 50 ml of limoncello, 1 lemon, 1 tablespoon of powdered sugar, and 20 grams of pistachios. To achieve the light and airy texture, begin by beating the egg yolks, granulated sugar, and grated lemon peel until they form a stiff and airy mass. Impressively, the lemon is freshly squeezed and slightly warmed, infusing the mousse with vibrant flavor. In a separate bowl, whip the egg whites and powdered sugar together to create a fluffy, whole egg white foam. Incorporate the limoncello into the egg-lemon mixture and gently fold in the whipped cream and egg white foam until they amalgamate harmoniously. Complete your culinary masterpiece by using a cream charger and whipped cream siphon. Every spoonful provides an exquisite balance of tangy lemon, subtle sweetness, and delightful creaminess. Elevate your dessert experience with our luscious lemon mousse; it's bound to leave a lasting impression.