Lemon Mousse: the tangy recipe for a fresh and delicate dessert
Lemon mousse is a simple and delicate dessert recipe everyone will love. Light, smooth and airy, it has a tangy and sweet flavor. This is an elegant and fresh after-meal dessert, perfect to clean the palate after a hearty dinner or lunch.
The lemon mousse is very easy to make in a few minutes or ahead of time. Just whip everything up and let it set in the refrigerator thanks to the gelatin to enjoy a creamy dessert. Serve this delicious lemon mousse whenever you want can also be used to fill your favorite cake or while assembling a trifle.
You can also serve it plain by garnishing with lemon peels or a few mint leaves.
Tips for making the Best Lemon Mousse
You can then enrich your lemon mousse by serving it with almond biscuits, or add grated ginger to enhance its freshness.
You can make it more inviting by adding finely chopped chocolate flakes.
If you don't have gelatin on hand, you can leave it out.
For a super easy lemon mousse without eggs, simply whip up lemon curd, heavy whipping cream and powdered sugar.
How to store Lemon Mousse
You can store the lemon mousse in the refrigerator, covered with plastic wrap, and consume it within 2 days.
How to make Lemon Mousse
To make the lemon mousse, start by immersing the gelatin in cold water 1.
To make the lemon mousse, start by immersing the gelatin in cold water 1.
Let it soak for about 10 minutes 2.
Let it soak for about 10 minutes 2.
Pour the lemon juice into a high-sided saucepan 3.
Pour the lemon juice into a high-sided saucepan 3.
Add the granulated sugar 4.
Add the granulated sugar 4.
Melt everything over a very low heat, checking the temperature of the syrup with a cooking thermometer 5.
Melt everything over a very low heat, checking the temperature of the syrup with a cooking thermometer 5.
Start beating the egg whites with an electric whisk or in a stand mixer, bringing it to 121° C (250° F) 6.
Start beating the egg whites with an electric whisk or in a stand mixer, bringing it to 121° C (250° F) 6.
As soon as the syrup has reached 121° C (250° F), pour it slowly over the egg whites, continuing to beat until you get a thick and fluffy mixture 7.
As soon as the syrup has reached 121° C (250° F), pour it slowly over the egg whites, continuing to beat until you get a thick and fluffy mixture 7.
Pour the cream into a perfectly dry bowl, keeping a couple of spoons aside, and whip it with the sugar until stiff peaks 8.
Pour the cream into a perfectly dry bowl, keeping a couple of spoons aside, and whip it with the sugar until stiff peaks 8.
Heat the two tablespoons of cream in a saucepan, squeeze the soaked gelatin and dissolve it in the hot cream 9.
Heat the two tablespoons of cream in a saucepan, squeeze the soaked gelatin and dissolve it in the hot cream 9.
Add the whipped cream, then add the gelatin dissolved in the cream 10.
Add the whipped cream, then add the gelatin dissolved in the cream 10.
Incorporate everything with a spatula, making delicate movements from the bottom up 11.
Incorporate everything with a spatula, making delicate movements from the bottom up 11.
Let your lemon mousse cool in the refrigerator for at least 3 hours 12.
Let your lemon mousse cool in the refrigerator for at least 3 hours 12.
Serve your lemon mousse in small cups, garnished with finely chopped lemon peel 13.
Serve your lemon mousse in small cups, garnished with finely chopped lemon peel 13.
