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Writer's pictureJillian

Quick Lemon Mousse

This is super delicious and refreshing! I prefer the refrigerator method with less gelatin, see side note. But this recipe was designed for the "quick" method when you don't have as much time to wait.



















Ingredients:

1/3 cup fresh lemon juice, strained

2 1/4 tsps unflavored powdered gelatin (from 1 packet)

1/2 cup sugar

coarse salt

1 cup cold heavy cream

1 cup fresh raspberries or blackberries


In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle the gelatin on top and let sit until softened, about 2 minutes.


Fill a medium bowl with ice water.


In a small saucepan, combine gelatin mixture, sugar and pinch of salt over medium heat, and stir until gelatin and sugar dissolves, about 4 minutes.


Pour mixture back into a small bowl and set in ice bath to cool. Stir until it reaches room temperature, about 1-2 minutes.


In a large bowl or in mixer, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return.


Divide evenly among 4 8-ounce dishes or cups (or 6-8 mini ones) and place in freezer until mousse springs back lightly when pressed, 10 minutes.


Serve topped with berries.


* To make this dessert more ahead of time, reduce the amount of gelatin to 1 1/2 tsps and let the mousse set in the fridge for 1 1/2 hours at least. (I prefer this way)


Recipe Borrowed From:

Everyday Food Magazine

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