Stelios Parliaros gave us a special recipe for a creamy lemon mousse with white chocolate.
Materials for 6-8 servings:
- 250 ml. lemon juice
- 80 gr. granulated sugar
- 5 eggs
- 1 whole lemon, the zest
- 250 gr. white chocolate, in small pieces
- glazed lemon wedges for serving
Procedure
Step 1: Heat the lemon juice in a saucepan. In another bowl, mix the eggs and lemon zest and pour into the pot.
Step 2: Stir constantly and when the cream starts to bubble and set well, remove from the heat. Put the couverture pieces in a bowl. Pour the cream over the couverture, mix with a marise and mix it with a hand blender.
Step 3: Stir constantly until cool and glossy and fill individual bowls. Serve with glazed lemon wedges.
Styling: Katerina Lykouresi - Photography: Studio LM
READ MORE: Classic mosaiko by Stelios Parliaros.