Lemon Mousse

by on April 19, 2014 » Add the first comment.
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Martha Stewart

1 TBL cold water
1 tsp gelatin to dissolve or bloom
1 C granulated sugar
1/2 C lemon juice
Heat until all sugar is dissolved
Zest from one large lemon

Cool in ice bath

Beat 7 egg whites to soft peaks
Slow speed, pour in gelatin mix
Fold in 1 C whipped cream

Spoon into cups
Refrigerate 3-4 hours
Garnish with mint leaves

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