Description
This easy lemon mousse is a light and airy dessert bursting with zesty lemon flavor. Perfectly balanced between tangy and sweet, it’s a refreshing treat that requires no baking. Made with whipped cream, fresh lemon juice, and a touch of gelatin for the perfect set, this mousse is ideal for a quick yet elegant dessert served chilled.
Ingredients
Scale
For the Lemon Mousse
- 1 cup heavy cream
- 1/2 cup lemon juice
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 1 packet gelatin (about 2 1/2 teaspoons)
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Dissolve Gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of water and let it bloom for a few minutes to soften.
- Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form, ensuring it has a smooth and fluffy texture.
- Mix Lemon Base: In another bowl, combine lemon juice, sugar, lemon zest, and vanilla extract. Stir until the sugar is mostly dissolved.
- Heat Gelatin: Gently heat the gelatin mixture just until fully melted without boiling, then stir the melted gelatin into the lemon mixture to incorporate well.
- Combine Mixtures: Fold the lemon and gelatin mixture gently into the whipped cream, being careful to maintain the airy texture without deflating the cream.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours, allowing it to set properly.
- Serve: Serve the lemon mousse chilled, optionally garnished with additional lemon zest for extra flavor and a pretty presentation.
Notes
- Use fresh lemon juice and zest for the best vibrant flavor.
- Do not overheat the gelatin to prevent it from losing its setting properties.
- Gently fold the mixtures to keep the mousse light and airy.
- Chilling time is essential for the mousse to firm up properly.
- This dessert can be made a day ahead and kept refrigerated.
- For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
