Italian desserts for summer range from the classic gelato to semifreddo (great if you haven’t got an icecream maker) and they also know how to do a good mousse as well.
This Italian recipe uses the traditional product of lemons – famous in southern Italy and also to be found in some areas in north that enjoy patches of temperate climate.
The town of Limone on Lake Garda is one, but back to our recipe.
The mousse uses yoghurt and lemons and the ingredients for four people are: 250 g of natural yoghurt, 200 g of sugar, 50 g of butter, the juice of five lemons and four eggs (separated).
Beat the egg yolks and then in a heat-proof bowl over boiling water melt the butter, add the lemon juice, sugar and yolks.
Heat for 15 minutes, stirring constantly.
When done, take from the heat and leave to cool.
In the meantime, beat the egg whites until they form peaks.
When the lemon mixture has completely cooled, add the yoghurt and fold in the egg whites.
Using four small cups or cocktail glasses, divide the mixture and leave it in the fridge for at least two hours.
When serving, you can decorate with raw sugar or a little grated lemon rind.