• 300ml double cream
  • 1 lemon, zested
  • 2 limes, zested
  • 2 egg whites

1. Whisk the egg whites until stiff and set aside.

2. In a separate bowl whisk together the cream & zest until thick.

3. Stir in the juice of the lemon & limes then gently fold in the egg whites until combined.

4. Split between four ramekins and chill (both you and the mousse).

5. Decorate with zest before serving.

Fresh, zesty & completely guilt-free!

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