Brazil

Condensed Milk

Lemon

Fresh Sour Cream

Confectioner's Sugar

Vanilla Essence

Champagne Biscuit

Fresh chilled milk

Lemon mousse

Bata numa batedeira 500ML de creme de leite fresca até quase o ponto de chantilly.

Beat 500ML of fresh cream in a mixer until almost whipped cream.

Com um ralador, retire as raspas dos 03 limões e separe 

With a grater, remove the zest of the 03 lemons and separate

Misture o leite condensado, com 2/3 das raspas de limão e o suco dos mesmos. 

Mix the condensed milk, with 2/3 of the lemon zest and their juice.

Adicione algumas gotas de essência de baunilha ao leite, embebede o biscoito champanhe e coloque no fundo da forma ou no recipiente que irá servir. 

Add a few drops of vanilla essence to the milk, soak the champagne biscuit and place it in the bottom of the mold or in the container that will serve.

Acrescente o creme de leite batido ao leite condensado misturado com suco de limão e raspas, misture bem devagar, coloque por cima do biscoito champanhe e leve à geladeira para gelar. 

Add the whipped cream to the condensed milk mixed with lemon juice and zest, mix very slowly, place over the champagne biscuit and take it to the fridge to freeze.

Bata 300 ml de creme de leite fresco, com açúcar e essência de baunilha a gosto, até o ponto de chantilly, coloque num saco de confeiteiro, adicione o chantilly em cima do mousse gelado, polvilhe as raspas de limão  antes de servir. 

Beat 300 ml of fresh cream, with sugar and vanilla essence to taste, until the point of whipped cream, place in a piping bag, add the whipped cream on top of the chilled mousse, sprinkle the lemon zest before serving.

Lemon mousse

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