Lemon Mousse
This zesty lemon pots recipe is a refreshing and indulgent dessert that will tantalize your taste buds. Creamy and tangy, these frozen treats are perfect for a sunny day or as a delightful ending to any meal. The smooth texture of the lemon-infused cream combined with a crunchy biscuit crumb topping creates a delightful contrast that will leave you craving more.
— Constant Cookbook
Ingredients
- 284ml carton double cream
- 1 lemon , juiced and zested
- 60g caster sugar
- 2 egg whites
Instructions
- Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
- Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.
Yield
Serves 4
Nutrition
- Calories: 354 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 23 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.14 milligram of sodium
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