Description
Indulge in Mary Berry’s light and creamy lemon mousse—an elegant dessert with a perfect balance of tangy citrus and sweet, airy texture. Easy to make and irresistibly delicious!
Ingredients
Scale
- 2–3 lemons (juice and zest)
- 3 eggs (separated)
- ½ cup sugar
- 1 ½ tsp gelatin
- 1 cup heavy cream
- 2 tbsp warm water
Instructions
- Prepare the Gelatin – Dissolve gelatin in warm water and let it bloom.
- Make the Lemon Mixture – Combine lemon juice, zest, and sugar in a bowl. Stir until sugar begins to dissolve.
- Whisk the Egg Yolks – In a heatproof bowl, whisk egg yolks until smooth. Gradually incorporate the lemon mixture.
- Heat the Mixture – Place the bowl over a double boiler and stir continuously until slightly thickened.
- Incorporate the Gelatin – Remove from heat and mix in the dissolved gelatin. Let it cool.
- Whip the Cream – In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the lemon mixture.
- Whisk the Egg Whites – Beat egg whites until stiff peaks form. Carefully fold them into the mousse.
- Chill the Mousse – Divide into serving glasses and refrigerate for at least 4 hours.
- Garnish and Serve – Top with lemon zest, fresh berries, or mint before serving.
Notes
- Store in the refrigerator for up to 3 days.
- Freezing is not recommended, as it may alter the texture.
- For a dairy-free option, use coconut cream instead of heavy cream.
- Sweeteners like honey or maple syrup can be used instead of sugar.
- Adding a splash of limoncello or Grand Marnier enhances the flavor.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 10 minutes
- Category: dessert
- Method: chilled
- Cuisine: british
Keywords: Lemon mousse, Mary Berry dessert, creamy citrus mousse, easy mousse recipe, light lemon dessert