Citrus mousse

1 serving


Lemon and orange are poured with boiling water, then zest is cut off from them in the form of a thin tape, juice is squeezed out. Sugar syrup, zest soaked in cold water (for 1- 2 hours) is added to boiling water, gelatin is stirred, boiled and removed from the heat. The gelatin syrup is allowed to cool to room temperature, the squeezed citrus juice is poured into it and this mass is whisked with a jolly until it turns into a lush white foam. The mixer will help you make it easier. The whipped mass, while it has not yet settled and froze, is poured into cups and cooled.