In this video, I make my favorite fresh, creamy lemon mousse that’s silky and, deliciously tangy.
Honestly, it takes longer to make than the 5 minutes I've seen claimed but it is really worth the time it takes.
Including 30 minutes of cooling time, it'll be ready to eat in 45 to 50 minutes from the moment you pick up a lemon to slice.
If you have the patience, lemon mousse tastes even better after an hour of chilling in the fridge. You won't be disappointed with the result.
As there are no eggs in this recipe, it does not require baking - just 5 or 10 minutes on a stove top to thicken the lemon sauce.
To make 3 x 200ml servings, you’ll need the following ingredients:
. The juice of 2 large lemons (about 80ml)
. 100ml of water
. 100g + 60g of granulated sugar
. 35g cornstarch (cornflour)
. ¼ teaspoon of turmeric - this is totally optional and simply adds a nice lemon color
. 300ml of unsweetened whipping cream
I use piping bags for presentation, but it's perfectly fine to spoon your lemon mousse into serving dishes and then spoon on the sweet cream topping. It will taste just as good either way.
Preparation time from start to finish, approximately 50 minutes:-
Step 1:
The lemon sauce takes about 10 minutes to make and thicken and then needs 30 minutes to cool down, so 40 minutes in total.
Step 2:
Whilst the lemon sauce is cooling, whip the cream with the 60g of sugar and set one-third aside for the topping.
Step 3:
After 30 minutes of cooling, you can quickly combine the lemon sauce with the remaining two-thirds of the whipped cream to make your lemon mousse. Divide it into serving dishes and pipe on the saved whipped cream. This step should take 10 minutes altogether.
Therefore you should allow 50 minutes to make this particular lemon mousse and it's ready to eat - although it tastes even better if you allow it to chill in the fridge for an hour.
#lemonmousse
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