Lemon cream mousse

    Lemon cream mousse


    25 people made this

    About this recipe: Delightfully tangy and sweet. This lemon cream mousse is fast to prepare and has a beautiful colour, it also freezes well for a make-ahead dessert.

    MarlowMethodistChurch Buckinghamshire, England, UK

    Serves: 6 

    • 115g marshmallows
    • 1 lemon, juiced
    • 1 1/2 teaspoons grated lemon zest
    • 350ml double cream
    • 1 large egg white
    • 40g caster sugar

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Gently melt the marshmallows with the lemon juice in a basin over hot water for 5 minutes. Fold in the lemon zest and allow to cool.
    2. Lightly whip the cream and fold into the marshmallow mixture.
    3. Whisk the eggs whites until stiff. Gradually beat in the sugar and fold into the lemon cream. Spoon into individual serving dishes and decorate as desired.
    4. Chill in the fridge until it is time to serve.
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    Reviews in English (1)


    This was very quick n easy to make,the only thing I changed was used extra lemon has I love lemon desserts,defo make this again :-)  -  05 Aug 2014

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