Lemon mousse

Recipe uploaded by

olive magazine

11 ratings

Recipe by olive magazine

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Tested

1. Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further, don't let it get too stiff or you won't be able fold in the egg whites.
2. Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousse into 4 glasses and chill. Decorate with extra zest if you like.

Per serving

419 kcalories, protein 2.8g, carbohydrate 17.1g, fat 38.1 g, saturated fat 21.4g, fibre 0g, salt 0.13 g

Latest comments and suggestions

• Debbie

  06 November 2007

  Debbie rated and commented on this recipe

  

  The mouse was light and creamy a perfect end to any meal.

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• Dory

  08 November 2007

  Dory rated this recipe

  

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• Dory

  02 December 2007

  Dory commented on this recipe

  So delicious, had my family licking out the bowl.

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• Jonty

  11 December 2007

  Jonty rated and commented on this recipe

  

  This is a really delicious mousse and had me licking out the bowl before I'd even put it to set. It was light tangy and amazingly good. I then tried making an orange mousse, just replacing the lemon with an orange usingthe rind and etc. it really was amazing and although it sounds out of the ordinary the orange mousse was delicious and a greathot with my friends.

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• anniadams

  24 December 2007

  anniadams rated and commented on this recipe

  

  This is a very easy recipe to make, no need to fiddle around with gelatine etc, but it was far too creamy. There is so much cream in it that it leaves a buttery aftertaste. Not typical of a traditional mousse at all , more like lemon flavoured cream, I wouldn't make this recipe again.

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• orbvalley

  29 December 2007

  orbvalley rated and commented on this recipe

  

  My family loved it, can't comment myself as I dropped mine on the floor! Next time will make a spare one!

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• Char77

  13 January 2008

  Char77 commented on this recipe

  It was lovely, but didn't set very well? Any advice here?

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• Harm

  30 January 2008

  Harm rated this recipe

  

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• villan

  10 February 2008

  villan rated and commented on this recipe

  

  Brilliant Recipe! If you like cream you'll love this. Very easy and quick to make aswell.

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• hobbycook

  29 March 2008

  hobbycook rated and commented on this recipe

  

  Fab and easy recipe, and unlike previous comment, thought it was like a light mousse..

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• Good Food

  20 April 2008

  Good Food rated and commented on this recipe

  

  Absolutely GORGEOUS!! So easy to make, very light and tasty, would definitely make it again. Ideal after a heavy cheesy pasta dish, and also for a dinner party. Would also consider this as a dessert after Christmas Dinner. Fantastic!!

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• Helena123

  09 June 2008

  Helena123 commented on this recipe

  Lovely pudding, I served mine with almond biscuits

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• Clairefly

  17 June 2008

  Clairefly commented on this recipe

  Use a Lime and a smidge more sugar and put the mousse on top of a ginger biscuit crumb and butter base, yummy!

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• Sarah

  20 June 2008

  Sarah rated and commented on this recipe

  

  Absolutely delicious! Made in 10 mins flat, so easy, all dinner guests thought I'd spent ages making it and ALL said they were going to make it too. Am definitely going to make this one again and again!

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• tammie

  22 June 2008

  tammie rated and commented on this recipe

  

  really easy to make and a perfect ending to a heavy meal

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• Angie

  13 August 2008

  Angie commented on this recipe

  Gorgeous, easy to make and ideal for after a curry, because it was light and tangy, will be making this again.

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• Angie

  13 August 2008

  Angie commented on this recipe

  I fanned out a strawberry for the top of each the for decoration, and put two supermarkets own all butter lemon thin biscuits on the plate next to it. The whole thing was so easy but looked great . We invited friends for a curry, this was a perfect sweet for that kind of dinner party.

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Ingredients

• 284ml carton double cream
• 1 lemon , juiced and zested
• 60g caster sugar
• 2 egg whites

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Serves 4

Preperation and cooking times

Ingredients

• 284ml carton double cream
• 1 lemon , juiced and zested
• 60g caster sugar
• 2 egg whites

Per serving

419 kcalories, protein 2.8g, carbohydrate 17.1g, fat 38.1 g, saturated fat 21.4g, fibre 0g, salt 0.13 g

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