No-Bake Lemon Mousse: Simple Freshness that Conquers!
Imagine a hot summer day, the sun caressing your skin, and an irresistible desire for a dessert that is an explosion of freshness, yet delicious and light.
No-Bake Lemon Mousse is the perfect solution for every craving!
This recipe is a true treat for the palate, a masterpiece of simplicity that requires no baking and can be prepared in a flash, leaving you more time to enjoy special moments.
The secret of this mousse lies in the balanced combination of a few key ingredients: the creaminess of Greek yogurt, the lightness of perfectly whipped fresh cream, and the lively aroma of lemon juice. The result?
A velvety, almost ethereal texture that melts in your mouth, leaving a fresh and citrusy aftertaste that will make you dream.
It’s the ideal dessert for those seeking a treat without feeling heavy or simply for those who want to surprise friends with an elegant yet easy-to-make sweet.
Get ready to transform your table into a corner of Mediterranean paradise with this irresistible mousse. A true ‘never without’ for your summers and beyond!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No baking
- Cuisine: Italian
- Energy 172.21 (Kcal)
- Carbohydrates 10.96 (g) of which sugars 10.03 (g)
- Proteins 5.30 (g)
- Fat 12.08 (g) of which saturated 1.66 (g)of which unsaturated 0.00 (g)
- Fibers 0.39 (g)
- Sodium 20.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for LEMON MOUSSE
- 18 oz Greek yogurt (preferably whole for greater creaminess)
- 3/4 cup heavy cream (well chilled)
- 1/4 cup powdered sugar (up to 1/2 cup depending on desired sweetness level)
- 1/4 cup lemon juice (strained)
- lemon zest (organic)
- A few leaves mint (fresh)
Tools
- Kitchen scale
- Bowl
- Electric whisk
- Spatula
- Citrus squeezer
- Strainer
- 8 Dessert cups
PROCEDURE recipe LEMON MOUSSE
In a well-chilled bowl, pour the fresh cream for whipping. Using an electric whisk (or an immersion blender with a whisk attachment), whip the cream until stiff peaks form. Make sure it’s firm and stable, but don’t go beyond the point to avoid over-whipping. Set aside.
In another bowl, combine the Greek yogurt with the powdered sugar. Mix with a spatula or a hand whisk until you get a smooth and homogeneous cream. Squeeze the lemon, strain the juice to remove any seeds or pulp, and add it to the yogurt cream. Mix well with the spatula to incorporate the lemon juice and ensure the flavor is evenly distributed.
At this point, it’s time to combine the lemon yogurt cream with the whipped cream. With great delicacy, incorporate the yogurt cream into the cream, using a spatula and making slow movements from bottom to top. This step is crucial to not deflate the cream and maintain the light and airy texture of the mousse.
Transfer the obtained lemon mousse into individual serving cups or a large dessert bowl. Cover with plastic wrap and let rest in the refrigerator for at least 1 hour (but even 2-3 hours or overnight is ideal) to allow it to thicken and flavor. Before serving, garnish each portion with grated lemon zest and a few fresh mint leaves for a touch of color and fragrance.
NOTE INGREDIENTS AND SUBSTITUTIONS
LIQUID FRESH CREAM it is essential that it is well chilled to whip it well. You can use either whole or lower fat, but the former will give a richer mousse.
YOGURT Greek yogurt is the base of this mousse; whole Greek yogurt will ensure maximum creaminess, but you can opt for a 0% fat version for an even lighter option.
SUGAR Powdered sugar dissolves instantly and leaves no lumps; the amount is indicative, taste and adjust the sweetness according to your taste and the acidity of the lemon.
LEMON The lemon juice must be fresh and strained for a bright and pure flavor. Don’t substitute lemon with artificial flavors, the result wouldn’t be the same. As you will also need grated zest, buy Organic Lemons that are untreated.
STORAGE
No-bake lemon mousse can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days.
It is important to keep it cool to preserve its texture and freshness. I do not recommend freezing, as the texture of the mousse may alter once thawed, losing its typical lightness and fluffiness.
ALTERNATIVES AND VARIATIONS RECIPE LEMON MOUSSE
1 – WITH BERRIES Gently add to the ready mousse (before transferring it to cups) 50-80 g of fresh berries (raspberries, blueberries, currants) or a small amount of berry coulis.
2 – LEMON AND COCONUT: Replace 50 ml of fresh cream with thick coconut milk (the one in a can, well chilled) whipped together with the cream. You can garnish with toasted coconut flakes.
3 – LEMON AND MINT: Add a few finely chopped fresh mint leaves to the yogurt mixture before mixing it with the cream. The flavor will be even more refreshing.
4 – INDULGENT WITH COOKIES: Crumble a few dry cookies (like Digestive or shortbread) at the bottom of the cups before pouring the mousse, for a crunchy layer.
USAGE AND PAIRINGS
This Lemon Mousse is the perfect dessert to conclude a light or rich summer lunch or dinner. It is ideal for a refreshing snack or just as a small treat at any time of the day.
It pairs wonderfully with dry cookies or cat’s tongues, or with fresh fruit like strawberries or raspberries. It is also excellent served in shot glasses for elegant finger food at a buffet. Its clean taste and lightness make it suitable for almost every palate, and it is especially appreciated after a hearty meal.
ORIGINS AND HISTORY OF THE RECIPE
The mousse, as a culinary concept, originates from French cuisine, with its roots dating back to the 18th century. The term “mousse” literally means “foam,” referring to its airy and light texture. Traditionally, mousses could be both sweet and savory, based on the incorporation of air, often through whipped egg whites or whipped cream.
No-bake lemon mousse, in particular, is a more modern variant, born from the need to create fresh and quick desserts, suitable for contemporary lifestyles and the demand for lightness.
The use of Greek yogurt is a relatively recent innovation in the field of desserts, allowing for creamy and stable textures without the use of raw eggs or butter, making the recipe accessible and versatile for a wider audience, including those seeking light or lactose-free options (if specific ingredients are used).
It is a perfect example of how culinary tradition evolves to meet current tastes and needs.
Want to Take Your Mousse to the Next Level?
This mousse is already delicious as it is, but if you love to experiment, here’s a little extra touch: try grating a pinch of fresh ginger into the yogurt cream along with the lemon. It will add a spicy and unexpected note that will enhance the citrus freshness! And for a chef-like presentation, you can use a pastry bag to fill the cups, creating perfect spirals.
FAQ (Questions and Answers)
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but the final texture may be less dense and creamy. Greek yogurt is more compact and helps give structure to the mousse. If using regular yogurt, try draining it in a cheesecloth-lined strainer for an hour to remove excess whey.
2. How important is it that the water (if this were the coffee cream recipe) or the cream is very cold?
It’s crucial! Both for coffee cream made with water and for the cream, the low temperature helps fat molecules (in cream) or soluble coffee proteins (in water-based cream) stabilize and incorporate air efficiently, ensuring perfect whipping and a stable mousse.
3. Can I make this mousse the day before?
Absolutely yes! In fact, preparing it the day before makes it even better because the flavors have time to blend perfectly, and the mousse thickens just right. Store it in the refrigerator covered.
