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Lemon Mousse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An easy and very tangy dessert. Can be made without the cream for a very light fresh dessert

An easy and very tangy dessert. Can be made without the cream for a very light fresh dessert

Ingredients

Serves: 0

Metric Cups

For the Mousse

  • 4 lemons (grated rind and juice of 3)
  • 8 large eggs
  • 250 grams caster sugar
  • 1½ packets gelatine
  • 450 millilitres double cream

For the Sauce

  • 750 grams raspberries
  • 100 grams icing sugar

For the Mousse

  • 4 lemons (grated rind and juice of 3)
  • 8 large eggs
  • 9 ounces superfine sugar
  • 1½ packets gelatine
  • 15⅘ fluid ounce heavy cream

For the Sauce

  • 26 ounces raspberries
  • 4 ounces confectioners' sugar

Method

Lemon Mousse is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour
  • Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks.
  • Whisk well and when cold fold the whipped cream into the lemon mixture. When mixture is thick enough to coat the back of a metal spoon thickly whisk the egg whites until very stiff and with metal spoon fold them quickly and thoroughly into the creamy lemon mixture.
  • Pour into serving dish cover and put in fridge.
  • Sauce: Liquidise the rasps and sugar together then sieve the puree.
  • Whisk egg yolks gradually adding sugar and whisking till mixture is very thick and pale in colour
  • Put finely grated lemon rind and juice into a saucepan and sprinkle over gelatine granules. Over a gentle heat dissolve the gelatine granules completely in the lemon juice then heat it to just before boiling point and still whisking pour it steadily but slowly onto the yolks.
  • Whisk well and when cold fold the whipped cream into the lemon mixture. When mixture is thick enough to coat the back of a metal spoon thickly whisk the egg whites until very stiff and with metal spoon fold them quickly and thoroughly into the creamy lemon mixture.
  • Pour into serving dish cover and put in fridge.
  • Sauce: Liquidise the rasps and sugar together then sieve the puree.
  • Additional Information

    Lemon mousse with raspberry sauce Serves 10

    Lemon mousse with raspberry sauce Serves 10

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