Light & Creamy Lemon Mousse
A silky, cloud-like lemon mousse that melts on your tongue with every spoonful. Luscious whipped cream beautifully tempers the bright citrus tang for an effortlessly elegant dessert. Make it the night before and let the fridge do all the work!
🛒 Ingredients
10 servings
- 6 lemons (juice and zest)
- 400 ml (1¾ cups) heavy whipping cream, very cold
- 5 eggs, yolks and whites separated
- 200 g (1 cup) granulated sugar
- 10 g gelatin sheets (5 sheets)
- 1 pinch of fine salt
- Candied zest and fresh mint leaves to garnish
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Directions
- 1
Soak the gelatin sheets in cold water for 5 minutes. Juice the lemons and finely grate their zest.
- 2
Whisk the egg yolks with the sugar until pale and fluffy. Stir in the lemon juice and zest, then warm gently over low heat without boiling.
- 3
Off the heat, add the drained gelatin and stir until fully dissolved. Let the mixture cool to room temperature.
- 4
Whip the cold heavy cream to stiff peaks. In a separate bowl, beat the egg whites with a pinch of salt to firm peaks.
- 5
Fold the whipped cream into the cooled lemon cream with gentle sweeping motions, then fold in the egg whites in three additions to preserve volume.
- 6
Divide into 10 glasses or ramekins and refrigerate for at least 3 hours or overnight. Garnish with zest and mint just before serving.
💡 Chef's Tip
Use unwaxed lemons for the most aromatic zest. For a gelatin-free version, double the egg whites and add a teaspoon of cornstarch to the yolk mixture.
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