Delightful Lemon Mousse with Raspberry Sauce
Indulge in the perfect harmony of citrus and berries with this Delightful Lemon Mousse with Raspberry Sauce. This elegant dessert combines the creamy, velvety texture of a whipped lemon mousse with the bold, tangy sweetness of a homemade raspberry sauce. Freshly squeezed lemon juice and zest give the mousse its bright, zesty flavor, while fluffy beaten egg whites create an airy, melt-in-your-mouth experience. The vibrant raspberry sauce, made with fresh or frozen raspberries, adds a beautiful contrasting color and a burst of natural sweetness that perfectly complements the mousse's citrusy undertones. Ready in just 30 minutes of hands-on preparation and chilled to perfection, this dessert is an ideal make-ahead option for dinner parties or celebrations. Garnish with fresh raspberries or a sprig of mint for an eye-catching presentation that tastes as good as it looks! Suitable for any occasion, this lemon mousse is sure to become a go-to recipe for light, fruity desserts.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 2 large Egg whites
- 1 cup Raspberries (fresh or frozen)
- 3 tablespoons Granulated sugar (for raspberry sauce)
- 2 tablespoons Water
- 0.5 teaspoon Vanilla extract
Instructions
In a medium-sized mixing bowl, whip the heavy cream using an electric mixer until it holds stiff peaks. Transfer the whipped cream to the refrigerator to keep it cold.
In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue whisking until the mixture becomes glossy and holds stiff peaks. Set aside.
In another bowl, combine the lemon juice, lemon zest, remaining 1/4 cup of granulated sugar, and vanilla extract. Stir until the sugar dissolves.
Gently fold the lemon mixture into the whipped cream until combined. Then, fold in the egg whites in two additions, being careful not to deflate the mixture. Once fully incorporated, refrigerate the mousse for at least 2 hours to set.
To prepare the raspberry sauce, combine the raspberries, 3 tablespoons of granulated sugar, and 2 tablespoons of water in a small saucepan over medium heat. Cook for 3-5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then let the sauce cool to room temperature. Refrigerate until ready to serve.
To assemble, spoon the lemon mousse into serving glasses or bowls. Drizzle the raspberry sauce on top, and garnish with fresh raspberries or a sprig of mint if desired.
Serve chilled and enjoy this delightful combination of creamy, tangy, and fruity flavors.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 150.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
