Mousse de Limón fácil y rápida (sin gelatina ni huevo) 🍋💕

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

Squeeze 2 or 3 lemons to obtain 120 ml of lemon juice.

In a separate container, combine 5 tablespoons (100 grams) of sugar, 2 tablespoons of cornstarch, 120 ml of lemon juice, and 150 ml of water. Optionally, add a little yellow colouring.

Mix everything well and pour the content into a pan.

Place the pan on medium heat, stirring occasionally until the mixture thickens.

Remove the mixture from heat and pour it into a container. Cover it with film and let it cool in the freezer for 1 hour, or in the fridge for a few hours if not in a hurry.

In a large container, pour 250 ml of cold whipping cream and add 2 tablespoons (40 grams) of sugar.

Beat the cream with a stick mixer, starting at low speed to avoid splashing, then increase to high speed until firm peaks form.

Reserve 3 tablespoons of the whipped cream for decoration and store it in the refrigerator.

Once the first mixture is cold, stir it a bit and pour it into the container with the whipped cream. Mix everything at low speed with the mixer.

Spoon the lemon mousse into small glasses, or use a pastry bag for easier filling. Tap the glasses a few times to settle the mixture.

Decorate the glasses with the reserved whipped cream using a pastry bag and a star nozzle. Optionally, add a small slice of lemon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens