Fluffiest Lemon Mousse

Name: Fluffiest Lemon Mousse
Cuisine: American
Ingredients: 80 ml lemon juice; 190 ml whipping cream; 70 g sugar; 20 g cornstarch

Serves 1

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.

mesh sievesmall saucepanlarge bowlelectric whisksserving dishes

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.

Serves 1

Serves 1

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.

mesh sievesmall saucepanlarge bowlelectric whisksserving dishes

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.