Light lemon mousse

    1 hour 30 min

    A fluffy and light lemon mousse made the old-fashioned way. This is one of my favourite desserts as it is nice and sharp with a great consistency.


    Buckinghamshire, England, UK
    8 people made this

    Serves: 8 

    • 2 teaspoons powdered gelatine
    • 300ml milk, divided
    • 2 egg yolks
    • 100g caster sugar
    • zest and juice of 2 large lemons
    • 2 egg whites, whipped until stiff peaks form
    • 250ml whipping cream, whipped

    Prep:20min  ›  Extra time:1hr10min chilling  ›  Ready in:1hr30min 

    1. Soak gelatine in 50ml milk in a bowl; set bowl over a saucepan of boiling water to help gelatine to dissolve and thicken slightly.
    2. Warm the remaining milk in a small saucepan over low heat but don't bring to the boil. Whisk in egg yolks and sugar; continue to stir over very low heat until mixture coats the back of a wooden spoon.
    3. Stir in gelatine mixture, lemon juice and zest; set aside to cool and when it is partially set, fold in the stiffly beaten egg whites and whipped cream.
    4. Transfer into a serving dish or individual ramekins; place in the fridge until set.


    Please note this recipe contains raw egg.

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