I almost always have lemon curd on hand (it stores well in the freezer) because it is so flavourful and versatile. Combining lemon curd and whipped cream makes for a delicious mousse that literally takes just minutes to prepare. Best of all, you can freeze the mousse to make lemon ice cream if you prefer; just follow your ice cream machine’s directions or spread it in a shallow pan and freeze for an hour or two, stirring often until it is uniformly frozen. The mousse is lovely on its own but the garnish of fresh fruit provides a nice contrast of colour and texture. After a heavy meal, light and bright lemon mousse makes a very pleasing dessert. Best of all – you can make this mousse dairy free if you prefer, using coconut milk.
- ¾ cup (175 mL) heavy (35%) cream or 1 13.5 oz/395 mL can coconut milk, refrigerated for 24 hours
- 2 tablespoons (30 mL) white sugar
- 1 cup (250 mL) lemon curd
- Raspberries, blackberries, strawberries or blueberries (for garnish)
- In a medium bowl (use a stand or electric mixer if you have one), beat the cream until it forms soft peaks.
- If using coconut milk, take the can from the refrigerator and open it without tipping it sideways. Use a spoon to scoop out all the solidified coconut milk, draining off the watery liquid.
- Whip the solidified coconut milk with a whisk or electric mixer until smooth.
- Add the sugar and continue beating for one minute longer.
- Put the lemon curd in a large bowl and gradually fold the whipped cream or whipped coconut milk into the curd, as gently as possible so the whipped cream retains its airy texture.
- Spoon the mousse into four pretty bowls or glasses (I like to use champagne coupes or martini glasses) and refrigerate for up to 6 hours.
- Garnish with fresh fruit just before serving.
Makes 4 servings.