HOW TO MAKE LEMON MOUSSE ( NO GELATIN )

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Zest lemons, ensuring to only get the yellow part and not the bitter white.

In a bowl, combine 3 egg yolks and 3 whole eggs with 1/2 cup granulated sugar, mixing until well combined.

Set up a bain marie or use a heavy pot on low heat to cook the egg mixture.

Add 1/2 cup freshly squeezed lemon juice to the egg mixture and stir continuously for about 10 minutes until thickened.

Once thickened, add 1/2 cup slightly cold butter and stir until melted and silky.

Add 1/2 teaspoon lemon zest to the mixture for extra freshness, then strain the curd to ensure smoothness.

Cool the lemon curd in an ice water bath before refrigerating.

Whip 600 ml heavy whipping cream until thick, about 5-6 minutes, being careful not to over whip.

Add 2 tablespoons powdered sugar to the whipped cream and mix until combined.

Lightly whip the cooled lemon curd until it is light and airy, then gently fold it into the whipped cream in batches to maintain airiness.

Optionally add yellow food coloring to the mixture for a brighter color.

Transfer the mousse into a piping bag or scoop into dessert glasses.

Garnish with blueberries and white chocolate shavings as desired.

Refrigerate for at least 3 hours to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens