Take the butter out of the refrigerator beforehand. Cut butter into slices, rinse lemons, dry and cut in half. Squeeze. Keep the juice and lemon halves separate. For the syrup: melt the sugar in 50 centiliters of water. let it boil. In a baking bowl, beat the eggs with the sugar until creamy. Stir through with the juice of one lemon and mold into a Reindl. Set aside.
Blanch the lemon halves three times for 2 min in boiling hot water. Drain. Candied the blanched lemon peels in the boiling sugar syrup. Lightly roll. After 1 hour, remove from heat and cool. Meanwhile, heat the egg mixture over low heat, as for a hollandaise sauce. Remove from heat and gradually stir in the butter pieces. Stir well and cool completely. Whip the whipping cream without sugar until stiff and fold into the cold lemon cream. Set aside to cool until ready to serve.
Drain candied lemon peel and garnish the lemon mousse with it. Offer with warm, crisp wafers and sprinkle with powdered sugar.
Decorate the lemons with mint leaves.
– Country : France – Takes approx. : 01 h 45 min. – Cooking time : 1 h 15 min. – Preparation time. : 30 min. – Difficulty : Complicated – Price : Inexpensive
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