Creamy lemonade mousse
Creamy lemonade mousse is a light and refreshing dessert that combines tangy lemon zest with a smooth, creamy texture. This simple recipe involves whipping cream and folding it into a sweet lemon mixture for a delightful finish.
Cook time 0 min
Prep time 255 min
Ingredients:
3 cups condensed milk2 tbsp lemon zest
1 cup heavy whipping cream
Creamy lemonade mousse is a delightful and refreshing dessert that combines the tangy flavor of lemons with the creamy texture of mousse. This easy-to-make treat is perfect for any occasion and will impress your friends and family with its light and airy consistency.
Instructions:
- Make sure your heavy whipping cream is chilled.
- Zest the lemons to collect 2 tablespoons of zest.
- In a large mixing bowl, combine the 3 cups of condensed milk and 2 tablespoons of lemon zest.
- Stir the mixture until the zest is evenly distributed throughout the condensed milk.
- In a separate, chilled mixing bowl, pour in the 1 cup of heavy whipping cream.
- Using an electric mixer, beat the cream on medium-high speed until it forms stiff peaks. This means when you lift the beaters out of the cream, the peaks should stand firm without collapsing.
- Fold the whipped cream gently into the condensed milk and lemon zest mixture.
- Use a spatula to blend them together, taking care not to deflate the whipped cream. The mixture should be smooth and homogeneous.
- Spoon the creamy lemonade mousse into serving dishes or a large serving bowl.
- Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set and well-chilled.
- Once fully chilled, remove from the refrigerator.
- Optionally, garnish with additional lemon zest, mint leaves, or a thin slice of lemon.
- Serve your creamy lemonade mousse as a refreshing dessert, perfect for a sunny day or any special occasion.
Enjoy your creamy lemonade mousse chilled, and savor the perfect balance of sweetness and tanginess. This simple recipe is sure to become a favorite for its delightful flavor and ease of preparation.
Creamy lemonade mousse FAQ:
This recipe does not require baking. After preparing the mousse, chill it in the refrigerator for at least 2 hours or until set.
The mousse is ready when it is firm to the touch and holds its shape. It should be well-chilled and have a light, airy texture.
Yes, you can use a non-dairy whipping cream as a substitute, but be sure to choose one that can whip well and hold stiff peaks for the best texture.
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly over time.
You can use any fresh, ripe lemons for zesting. Meyer lemons can add a sweeter flavor, while regular lemons will give a more traditional tang.
Tips:
- For an extra citrusy kick, consider adding a little fresh lemon juice along with the zest.
- Chill the heavy whipping cream in the refrigerator before whipping to ensure it reaches the right consistency.
- Use a fine grater or microplane for the lemon zest to avoid any bitter pith.
- You can garnish the mousse with a bit of extra lemon zest or a thin lemon slice for an appealing presentation.
- To make the mousse extra fluffy, gently fold the whipped cream into the condensed milk mixture without overmixing.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 8g
Carbohydrates 50g
Fiber 0.00g
Sugar 50g
Fat 18g
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