Fluffiest Lemon Mousse
Serves 1
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Fluffiest Lemon Mousse
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Serves 1
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Directions
1
Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.
2
Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.
3
Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.
4
In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.
5
In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.
6
In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.
7
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
8
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
9
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
10
Cook for 2-3 minutes, or until it thickens into a creamy consistency.
11
Cook for 2-3 minutes, or until it thickens into a creamy consistency.
12
Cook for 2-3 minutes, or until it thickens into a creamy consistency.
13
Remove the mixture from heat and let it cool slightly.
14
Remove the mixture from heat and let it cool slightly.
15
Remove the mixture from heat and let it cool slightly.
16
Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or until completely cold.
17
Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or until completely cold.
18
Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or until completely cold.
19
In a large bowl, whip the cream until peaks form.
20
In a large bowl, whip the cream until peaks form.
21
In a large bowl, whip the cream until peaks form.
22
Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.
23
Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.
24
Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.
25
Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.
26
Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.
27
Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.
28
Spoon or pipe the mousse into serving dishes.
29
Spoon or pipe the mousse into serving dishes.
30
Spoon or pipe the mousse into serving dishes.
31
Refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.
32
Refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.
33
Refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.
Ingredients
80 ml lemon juice
80 ml lemon juice
80 ml lemon juice
190 ml whipping cream
190 ml whipping cream
190 ml whipping cream
70 g sugar
70 g sugar
70 g sugar
20 g cornstarch
20 g cornstarch
20 g cornstarch
Equipment
mesh sieve
small saucepan
large bowl
electric whisks
serving 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.
Fluffiest Lemon Mousse | Clip Recipe