Lemon Mousse

Here is the recipe with which my collection started when I was 12 years old. I will not go into detail how many years ago that was!

I had spent 2 weeks at my godmother’s house and one day the cook had prepared a Lemon Mousse that was just to die for. You’ll laugh but the recipe I used to extract the recipe for lemon mousse from Chef was the recipe for my perfect real hot chocolate! We were both delighted with our exchanges.

This Lemon Mousse is absolutely delicious and has an airy and delicate consistency. The surprise ingredient in it is white wine that raises the Mousse in another sphere.

Since then I regularly prepare this mousse, often simply in a large bowl or in verrines for cocktail parties, festive afternoon teas etc.

The pots come from here.

Recipe Lemon Mousse

For 8

  • 3 eggs
  • 125g sugar
  • Zest of 1/2 lemon
  • Juice of 2 lemons
  • 30 – 50 ml of white wine
  • 4 leaves of gelatin
    4 tablespoons water
  • 250 ml whipped cream

Stir all the eggs with the sugar for 5 minutes in a blender.

Then add the zest and the lemon juice and mix briefly with the white wine.

Let the gelatin soak in the water, drain the leaves and dissolve them in 4 tablespoons of water on the heat (but only heat the gelatin until it dissolves but do not let it boil) before mixing into the mass. Add the gelatine to the cream with the whisk (put it in the refrigerator until it starts to stiffen), then add the whipped cream and leave in the cold.

If I make shooters I incorporate the whipped cream directly into the mousse without waiting, then I fill my shooters with a piping bag.

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