Fresh Lemon Mousse
Bright, zesty, and irresistibly creamy, this Fresh Lemon Mousse is the perfect dessert for citrus lovers. Made with freshly squeezed lemon juice, rich heavy cream, and a hint of vanilla, this mousse strikes the ideal balance between tangy and sweet. A touch of gelatin gives it a light and airy texture, while incorporating egg yolks over a double boiler infuses it with a luscious creaminess. With just 25 minutes of prep time and a few hours to chill, this elegant no-bake treat is simple yet sophisticated, making it ideal for dinner parties or a refreshing indulgence any night of the week. Serve it in individual glasses for an extra touch of flair, and top with lemon zest or whipped cream for a stunning finishing touch that's as delightful to look at as it is to eat.
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Recipe Information
Ingredients
- 2 whole Fresh lemons
- 150 grams Granulated sugar
- 300 ml Heavy cream
- 4 large Egg yolks
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Start by zesting 1 of the lemons to get approximately 1 tablespoon of zest. Then, juice both lemons to yield about 75 ml of fresh lemon juice. Set these aside.
In a small bowl, sprinkle the gelatin powder over the cold water to bloom. Let it sit for about 5 minutes until the gelatin absorbs the water and becomes spongy.
In a medium, heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place the bowl over a pan of simmering water (double boiler style) and whisk constantly until the mixture thickens, about 5 minutes. Be careful not to let the eggs scramble.
Once thickened, remove the bowl from the heat and immediately stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature.
Using a hand or stand mixer, whip the heavy cream in a large bowl until stiff peaks form.
Gently fold the cooled lemon mixture into the whipped cream, being careful not to deflate the whipped cream. Fold until no streaks remain, and the mixture is smooth and uniform.
Divide the mousse evenly into serving glasses or bowls. Smooth the tops with a spoon or spatula.
Refrigerate the mousse for at least 2-3 hours, or until fully set.
Once chilled, optionally garnish with fresh lemon slices, extra lemon zest, or a dollop of whipped cream before serving.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 153.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 262 mg | 6% | |
*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.
