SOFT and creamy LEMON MOUSSE with whipped egg white, quick and easy, spoon dessert to make in no time, ready in 10 minutes, cold cream that doesn’t freeze.
The soft and creamy lemon mousse is one of the desserts I often make when I want something fresh but with a light and airy texture. This version, in particular, has become one of my favorites: it takes ten minutes and has a soft texture thanks to the whipped egg white.
The recipe for the soft lemon mousse is very simple, using egg white as in all cold desserts like ice cream, it helps to prevent them from hardening and is perfect if you’re looking for a truly delicious spoon dessert.
A dessert with cream but you can also use mascarpone if you want, but I assure you that the cream is perfect because it makes the mousse creamier and softer.
The perfect dessert for all occasions, soft as a cloud, excellent cold, maybe served with fresh seasonal fruit, a nice fruit salad, or with delicious meringues.
Follow me in the kitchen today, there’s the soft lemon mousse!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cuisine: Italian
Ingredients
- 1 egg white
- 1/4 cup sugar
- 3 oz lemon
- 1 teaspoon honey
- 1 cup heavy cream, 35% fat
Soft Lemon Mousse
Grate the lemon peel and place it in a jug, add the sugar and the lemon cut into pieces, without seeds and pith.
Blend with an immersion blender or a mixer and set aside.
Whip the egg white until stiff, add the cream and whip again then add the lemon and honey, mix a bit and place in cups.
You can keep the cups in the fridge or freezer, it doesn’t freeze.
Bon appétit
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Can I use mascarpone instead of cream?
Yes, you can replace the cream with mascarpone for a denser mousse, but the texture will be slightly different.
Is the egg white raw? Is it safe to use it?
You can use pasteurized egg whites for more safety, available in supermarkets. Alternatively, slightly pasteurize it in a double boiler.
Can lemon mousse be frozen?
It’s better to keep it in the fridge. It doesn’t freeze thanks to the egg white, but in the freezer, it would lose its soft consistency.
How long can it be stored in the fridge?
The mousse keeps for about 2 days in the fridge, well-covered. After this period, it tends to lose volume.
Can I add fresh fruit or meringues?
Yes, you can enrich it with fresh fruit, lemon zest, or crumbled meringues to make it even more delicious.
