Lovely Lemon Mousse

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.

Combining lemon curd and whipped cream makes for a delicious mousse that literally takes just minutes to prepare.

Combining lemon curd and whipped cream makes for a delicious mousse that literally takes just minutes to prepare.

Ingredients

  • 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)

Method

  • 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.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Desserts, eggs, Fruit and tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Lovely Lemon Mousse

  1. Pingback: Lovely Lemon Mousse | MOMMA'S RECIPES

  2. Pingback: Two minute no-cook chocolate pudding | Constantly Cooking

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