Creamy lemon mousse with white chocolate by Stelios Parliaros

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.