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December 13, 2017

Lemon Mousse – deliciousy light

Posted on December 4, 2017 by in desserts

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Lemon Mousse

This Lemon Mousse reminded me of the classic Pineapple and Ideal Milk Fridge Tart that we all grew up with. Even as a child I could happily finish off the tart in one go.

The Lemon Mousse Recipe seems complicated at first, but is is basically 3 steps. Just read through the recipe and you’ll be fine.Lemon Mousse

At our house we have done away with just having a big traditional trifle and Ouma’s Christmas Pudding with the Pennies. We have replaced it with smaller servings or many desserts. I make them in small glasses and we eat what we can and refrigerate the rest for later! Last year I made brownies, mini trifles, pavlovas, little pots filled with mom’s guava dessert to mention but a few. This year, I will add these delicious little Pots of Lemon Mousse to the table. I think it is going to be a hit.


Lemon Mousse

Lemon Mousse

makes 10 servings

Ingredients

3 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 use Lancewood )

1 jar lemon curd – I use Strattfords (500g) – use ¾ en spon the rest on afterwards.

baking paper
string

Lemon Mousse

Method

Take a sheet of baking paper and cut in strips that will fit around your ramekins. Tie a strip around each ramekin, the paper must extend 2-4cm above the top. Set aside.
Whip cream cheese in a mixing bowl until smooth and fluffy. Add the lemon curd and ½ of the powdered sugar into cream cheese mixture. Squeeze all the water from the gelatine sheets and place it in a bowl with 2 T water. Microwave for 20 seconds until dissolved. Whisk to remove all lumps if there are any. Cool for a few minutes.

Now, while whisking the cream cheese and lemon curd mix, add the gelatin in a trickle to the mix. Make sure there are no lumps.

Whip the cream in a mixing bowl to soft peaks. Add the rest of the icing sugar and beat until stiff.

Gently fold a ⅓ of the whipped cream mixture into the cream cheese mixture to lighten. Add the remaining whipped cream and gently fold until combined. Spoon the mousse into dessert cups.
Cover and refrigerate 2 hours (you can prepare this a day in advance) to set. Serve cold.

Lemon Mousse

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One Response to “Lemon Mousse – deliciousy light”

  1. priscilla wagner 8 December 2017 at 7:38 am #

    morning
    please change my e mail address to

    priscillawagner777@gmail.com


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