Lemon Mousse – deliciousy light
Posted on December 4, 2017 by in desserts
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.
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
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
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.
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