Light Lemon Mousse

📝 Ingredients

• 500 g fromage frais
• 2 unwaxed lemons
• 60 g caster sugar
• 3 very fresh eggs (whites only)
• 1/2 tsp vanilla extract
• 1 pinch of salt
• 6 butter biscuits (Petit Beurre)

🍴 Utensils

• Fine sieve
• Mixing bowl
• Large clean, dry bowl
• Electric hand mixer
• Silicone spatula and fine grater
• 4 serving glasses

📖 Steps

1. Leave the fromage frais to drain for 15 min in the fine sieve set over a bowl, discarding the whey that collects: it will be firmer and the mousse won't leak water into the bottom of the glasses.
2. Wash and dry the lemons, then finely grate the yellow zest of both, avoiding the bitter white pith. Squeeze the lemons and strain the juice to remove the pips: you need about 80 ml.
3. In the mixing bowl, whisk the drained fromage frais with 40 g sugar, the vanilla, lemon zest and lemon juice until smooth. Taste: it should be nicely tart, as the egg whites will mellow the flavour.
4. Separate the whites from the yolks by passing the yolk from one half-shell to the other over the large bowl. The slightest trace of yolk or grease stops the whites from whipping up: if a little yolk falls in, remove it with a piece of shell.
5. Add the pinch of salt and whisk the whites with the electric mixer, first on medium speed, then at full speed once they turn foamy. Sprinkle in the remaining 20 g sugar and whisk until stiff and glossy, forming peaks.
6. Briskly stir a third of the whites into the lemon cream to loosen it. Add the rest and fold it in very gently with the spatula, lifting the mixture from the bottom up and turning the bowl as you go, without whisking.
7. Roughly crumble the butter biscuits between your fingers and divide two-thirds of them between the bottoms of the 4 glasses. Spoon the mousse over the top, smooth the surface and cover with cling film. Chill for at least 2 hours so it firms up.
8. Just before serving, sprinkle the remaining biscuit crumbs over the glasses for some crunch. Enjoy well chilled, within 24 hours, as the whites gradually collapse and the mousse becomes denser.