Joined: 18 Jul 2010
|Posted: Fri Sep 17, 2010 10:09 pm Post subject: Dr. Dukan's Lemon Mousse
|Dr. Dukan's Lemon Mousse
500ml Skimmed milk
2 whole eggs + 2 egg whites
125g Splenda Granulated Sweetener
60g corn flour
The zest & juice of 3 lemons
Separate the 2 eggs and keep the yolks separate for later.
Place the lemon zest in a small saucepan together with the milk. Bring to the boil stirring constantly. Beat together using an electric beater, the egg yolks & Splenda. Add the reserved juice from the 3 lemons together with the flour & mix well.
Once the milk has reached a gentle boil, transfer one ladle full to a separate bowl and beat on medium speed for 2 minutes. Put this back into the saucepan and bring back to the boil stirring constantly. Continue cooking and stirring until the mixture reaches a thick creamy consistency. Transfer to a serving bowl and allow to cool.
In a clean bowl, using the electric beater, beat the egg whites with a pinch of salt, until soft peaks form and the tips curl up and over.
Gently fold the beaten egg whites into the cooled milk, divide into individual glasses or ramekins and refrigerate for a minimum of 2 hours.