Lemon Mousse – deliciousy mild

December 16, 2017 admin No comments exist
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Lemon Mousse – deliciousy mild

This Lemon Mousse jogged my memory of the traditional Pineapple and Perfect Milk Fridge Tart that all of us grew up with. Whilst a toddler I might fortunately end off the tart in a single go.

The Lemon Mousse Recipe appears sophisticated at first, however is is mainly three steps. Simply learn by way of the recipe and also you’ll be fantastic.Lemon Mousse

At our home now we have finished away with simply having a giant conventional trifle and Ouma’s Christmas Pudding with the Pennies. Now we have changed it with smaller servings or many desserts. I make them in small glasses and we eat what we are able to and refrigerate the remainder for later! Final 12 months I made brownies, mini trifles, pavlovas, little pots crammed with mother’s guava dessert to say however a number of. This 12 months, I’ll add these scrumptious little Pots of Lemon Mousse to the desk. I believe it will be successful.

makes 10 servings


three gelatin sheets – soaked in about 1 cup water

1½ cups (375ml) heavy cream

250 ml/1 cup icing sugar, divided in 2

1 x 250 g tub cream cheese, softened ( I take advantage of Lancewood )

1 jar lemon curd – I take advantage of Strattfords (500g) – use ¾ en spon the remainder on afterwards.

baking paper

Lemon Mousse


Take a sheet of baking paper and lower in strips that can match round your ramekins. Tie a strip round every ramekin, the paper should prolong 2-4cm above the highest. Put aside.
Whip cream cheese in a mixing bowl till clean and fluffy. Add the lemon curd and ½ of the powdered sugar into cream cheese combination. Squeeze all of the water from the gelatine sheets and place it in a bowl with 2 T water. Microwave for 20 seconds till dissolved. Whisk to take away all lumps if there are any. Cool for a couple of minutes.

Now, whereas whisking the cream cheese and lemon curd combine, add the gelatin in a trickle to the combination. Be sure there are not any lumps.

Whip the cream in a mixing bowl to comfortable peaks. Add the remainder of the icing sugar and beat till stiff.

Gently fold a ⅓ of the whipped cream combination into the cream cheese combination to lighten. Add the remaining whipped cream and gently fold till mixed. Spoon the mousse into dessert cups.
Cowl and refrigerate 2 hours (you may put together this a day upfront) to set. Serve chilly.

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