Lemon Mousse

Desserts | June 22, 2016 | By

DSC05049I can’t describe how good these are! I’ll try…..creamy, insanely lemony, refreshing, decadent…when others are eating it, first there’s silence and then there are OMG’s all around! And….. it’s quick and easy! This is a keeper!

Serves 6

  • 1 heaping tsp of unflavored gelatin
  • 1 oz of water ( 6 tsp)
  • 4 eggs, room temperature
  •  1 cup of sugar
  • 1/8 tsp of salt
  • zest and juice of 4 large lemons
  • 1 tsp of vanilla extract
  • 1 cup of cream
  • 2 Tbs of powdered sugar


Zest and juice the lemons and set aside.DSC05028Add the gelatin and the water to a medium sized saucepan and let sit for about 6 minutes.DSC05030Prepare your ice bath, just add ice and water to a large bowl and have it ready. Then, add the eggs, sugar, salt, lemon juice & zest and the vanilla to the saucepan with the gelatin and stir well to combine, cook over very low heat, stirring constantly for about 8 minutes until the mixture starts to thicken and coats the back of a wooden spoon without running off.DSC05031DSC05032Immediately place the saucepan into the ice bath and let it cool to the touch and then remove from the ice bath and let it cool completely at room temperature.DSC05033While the lemon mixture is cooling, use an electric mixer, beat the cream and the powdered sugar on high speed until it forms soft peaks, then fold it into the lemon mixture with a wooden spoon or spatula until combined.DSC05038Spoon into 6 small ramekins or cordial glasses.DSC05043Refrigerate for 2 – 3 hours, bring to room temperature for 20 minutes before serving. Garnish with fresh berries or chopped nuts if desired. Enjoy!




Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>