Ingredients
Lemon Mousse Base
Method
Preparation of Lemon Mixture
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Squeeze 2-3 lemons to obtain 120 ml of lemon juice. If desired, strain the juice to remove pulp.
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In a container, mix 100 g of sugar, 2 tablespoons of cornstarch, 120 ml of lemon juice, 150 ml of water, and optional yellow food coloring. Combine everything well.
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Pour the mixture into a pan and heat it over medium heat. Stir occasionally until the mixture thickens.
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Once thickened, remove the pan from the heat and transfer the mixture to a container. Cover it with film and let it cool in the freezer for 1 hour or refrigerate for a few hours.
Whipping the Cream
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In a large bowl, whip 250 ml of cold whipping cream with the remaining 40 g of sugar until firm peaks form. Save 3 tablespoons of this whipped cream for decoration.
Combining Ingredients
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Once the lemon mixture is chilled, gently fold it into the whipped cream using a mixer on low speed.
Serving
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Transfer the mousse into serving glasses using a piping bag or spoon and tap to settle.
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Decorate each glass with the reserved whipped cream using a piping bag fitted with a star nozzle. Finish with a lemon slice on top for garnish.
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Enjoy the light and refreshing lemon mousse!
Notes
Ensure your whipping cream is very cold for the best volume. For a more pronounced lemon flavor, you can add an extra squeeze of lemon juice. You can make the lemon mixture a day in advance and store it in the fridge. Once assembled, the mousse is best enjoyed within two days for optimal freshness.