Sovrano Limoncello Mousse


  • 5 whole lemons
  • 5 g of gelatin sheets
  • 80 ml Sovrano limoncello
  • 2 egg whites
  • 80 g of sugar
  • 200ml whipped cream


Peel 5 lemons and carefully squeeze the pulp.
Soften the gelatin sheets soaking for 10 minutes in cold water, squeeze it and heat it for 2 minutes in a pan with the lemon juice and Sovrano limoncello.
Whisk the egg whites until stiff with the sugar, add the gelatin with the lemon juice and mix gently.
Gently incorporate the whipped cream.
Pour the mousse into individual cups freshly mixed, and store in the refrigerator for at least 2 hours.
Serve garnished with lemon slices.

Enjoy it
Sovrano Limoncello

Sovrano Limoncello

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