This lemon mousse is without a doubt one of my favorite desserts. It’s very simple to prepare, can be easily made in advance and looks very festive when served in individual jars. Even better is that this mousse is luscious and creamy, just sweet enough and also pleasantly light. It’s an ideal dessert for a dinner party, but I also make it pretty often on regular weekdays .
You can easily vary with this recipe. Use grapefruit or orange instead of the lemon and leave out the limoncello liquor if you’re serving this to children.
It’s also really nice to add some crumbled cookies (cantuccini works well) or a spoonful of lemon curd. Just make sure to add these extras before putting the lemon mousse in the fridge to firm.
1 ½ sheet gelatin
3 to 4 tbsp sugar
2 tbsp lemon zest
½ cup (120 ml) Greek yogurt
1/3 cup lemon juice
2 tbsp limoncello liquor
½ cup + 2 tbsp (150 ml) cream
1. Soak the gelatin for 5 minutes in cold water. Stir half of the sugar and all lemon zest through the yogurt.
2. Bring the lemon juice to a boil in a small saucepan. Immediately take the pan off the heat and add the squeezed out gelatin. Stir until the gelatin has dissolved; add the limoncello and leave to cool for a bit.
3. Meanwhile, beat the cream with the rest of the sugar until stiff peaks. Mix the lemon-limoncello mixture through the yogurt and quickly fold in the whipped cream.
4. Divide the mixture over 4 glass jars. Leave to firm up in the fridge for at least 3 hours.