Serves 1
Directions
- 1Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.
- 2In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.
- 3Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- 4Cook for 2-3 minutes, or until it thickens into a creamy consistency.
- 5Remove the mixture from heat and let it cool slightly.
- 6Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or until completely cold.
- 7In a large bowl, whip the cream until peaks form.
- 8Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.
- 9Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.
- 10Spoon or pipe the mousse into serving dishes.
- 11Refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.
Ingredients
- 80 ml lemon juice
- 190 ml whipping cream
- 70 g sugar
- 20 g cornstarch
Equipment
mesh sievesmall saucepanlarge bowlelectric whisksserving dishes
Tips
- For a smooth texture, strain the lemon juice through a mesh sieve to remove any seeds or pulp.
- Stir 1/4 of the whipped cream into the chilled lemon mixture first to lighten it before folding in the rest.
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