Bergamot mousse

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Bergamot mousse

Bergamot mousse

Bergamot mousse
Bergamot mousse

Number of persons

3 eggs

20 g cornstarch

150 g sugar

200 g of water

1 bergamot (fruit of the lemon type)

20 g butter

Preparation: 10 min
Cooking time: 10 min
Step 1
Grate the zest of the bergamot with a cheese grater or nutmeg grater.
Stage 2
Squeeze the juice of the bergamot.
Step 3
Separate the yolks from the egg whites.
Step 4
In a saucepan, put the yolks, sugar, cornflour, water, all the bergamot zest, and only 10 to 20 g of bergamot juice (no more!). Mix well (with a whisk).
Step 5
Thicken the mixture over low heat, stirring with a wooden spoon until the mixture thickens (it coats the spoon). Do not boil. Remove from the heat and add the butter. Allow to cool.
Step 6
Beat the egg whites until stiff, then fold them into the cooled mixture. Pour into a large bowl or into verrines and keep in a cool place until tasting!
I add my grain of salt

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