This lemon mousse is delicate, soft, and very, very tasty, perfect as a spoon dessert to pair with crunchy cookies for a sweet break.
The aroma of lemon is certainly one of the most common in pastry along with almonds, cocoa, coffee, etc., and on the blog, you will find many sweet and savory recipes that have this food as the main ingredient, but follow me as we prepare and it is very quick the lemon mousse!!
The lemon mousse is a simple and quick preparation with a delicate taste, very creamy and easy to make, delicious in the summer and exquisite in the winter, the classic spoon dessert that everyone will like for its freshness and balance of flavor!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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LEMON MOUSSE
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2/3 people
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients NO-BAKE LEMON MOUSSE Recipe
- 8.8 oz Mascarpone
- 2 1/2 lemons (juice only)
- 4 oz Fresh heavy cream
- 2 tbsps Sugar (heaping)
- 1 tsp lemon zest (untreated)
Tools NO-BAKE LEMON MOUSSE Recipe
#adv
- bowl
- electric beaters
Preparation NO-BAKE LEMON MOUSSE Recipe
For the NO-BAKE recipe of the simple easy quick creamy mousse, whip the fresh cream and keep it in the refrigerator.
Soften the mascarpone by mixing it with a spoon and adding the lemon juice and then the sugar.
Also add the sweet mixture with the grated lemon zest, mixing everything.
Carefully add the whipped fresh cream to the mascarpone cream and mix well.
Keep the lemon mousse covered with plastic wrap until it’s time to enjoy it at the table.
Enjoy your NO-BAKE lemon mousse!
Annalisa
Tips and Notes
The spoon desserts are part of the tradition, although in the history of Italian cuisine we do not find many testimonies and recipes that speak of them extensively. In ancient times, sweet preparations were almost all with honey, which was combined with cheeses, fruits, and cereals to obtain delicious compounds.
An inheritance from the past is the biancomangiare (here is my recipe), which seems to have originated in France and was initially not a dessert but a chicken dish!!!!!
On the blog you will find:
delicious coffee and mascarpone cream,
Light Ginestrata and much more!!!
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