Hamdi Saidani Jamie Oliver Lemon Mousse is one of the best and easiest lemon dessert recipes ever. This lemon mousse is made with eggs, lemon zest, lemon juice, sugar, and whipping cream, and without gelatin or lemon curd. Serve this tasty lemon mousse in individual dessert glasses, decorated with a sprig of mint or a slice of lemon for a pop of color. Feel free to leave feedback about this recipe.
Lemon Mousse Ingredients
- 6 large eggs
- 1 cup + 2 tablespoons granulated sugar (separated)
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (3-4 lemons)
- A pinch of salt
- 1 cup heavy whipping cream
How To Make Lemon Mousse
- Start by heating a large saucepan filled with water until it reaches a gentle simmer.
- In a heat-resistant bowl, combine 3 whole eggs, 3 egg yolks (keep the whites aside), 1 cup of sugar, the zest of lemons, lemon juice, and a small amount of salt. Whisk these ingredients together.
- Position the bowl over the simmering water in the saucepan. Continuously stir the mixture for approximately 15 minutes, or until it becomes slightly thicker.
- After removing the bowl from the heat, let it cool for 15 minutes. Transfer the mixture to a different bowl, cover it with plastic wrap touching the surface, and chill in the refrigerator for 1 to 2 hours.
- In a separate bowl, whisk the 3 egg whites that were set aside earlier at high speed for a minute. Incorporate the remaining 2 tablespoons of sugar and continue whisking until the egg whites become firm. Gently blend these egg whites into the cooled lemon mixture.
- In another bowl, whip the cream until it forms stiff peaks. Gradually fold this whipped cream into the lemon mixture.
- Allow the final mixture to chill for a minimum of 30 minutes before serving. The mousse can be refrigerated and enjoyed for up to 5 days.
How Long Does Lemon Mousse Take To Set
Lemon Mousse should take about 2 to 3 hours to completely set in the refrigerator. This time will make the lemon mousse firm and ready to eat.
What Herb Would Be A Good Decoration For Lemon Mousse
Mint, basil, or thyme are the best herbs that are always good for decorating the lemon mousse. These herbs have a refreshing flavor and also they have a vibrant green color that contrasts well with the yellow of the mousse, making it visually appealing.
How To Serve Lemon Mousse
Lemon Mousse is best served chilled. You can serve it in individual dessert glasses or ramekins for a personal touch. Garnish with a sprig of your chosen herb, such as mint, basil, or thyme, and a thin slice of lemon for an extra pop of color.
How Long Does Lemon Mousse Last In The Fridge
This Lemon Mousse dessert lasts about 3 to 5 days in the fridge. Simply cover the mousse with plastic wrap or store it in an airtight container, then place it in the fridge. It’s important to keep the mousse chilled to maintain its texture and flavor.
Can You Freeze Lemon Mousse
Yes, you can freeze Lemon Mousse. It can be a great way to extend its shelf life to about 1 month. To freeze, place the mousse in a freezer-safe container or individual serving containers for easier serving later. Cover tightly to prevent freezer burn and maintain the best quality.
When ready to serve, thaw it in the fridge overnight.
How Long In Advance Can You Cook Lemon Mousse
You can prepare Lemon Mousse up to 2 days in advance. Store it in the refrigerator until you’re ready to serve.
Is Lemon Mousse Gluten Free
Yes, this Lemon Mousse recipe is gluten-free. It doesn’t contain any ingredients that typically contain gluten such as flour or other wheat products.
How To Make Sugar-Free Lemon Mousse
To make this Lemon Mousse sugar-free, simply replace the granulated sugar with a sugar substitute like Stevia or Erythritol.
How To Make Low-Fat Lemon Mousse
To make this Lemon Mousse low-fat use low-fat cream or Greek yogurt instead of heavy cream, and only use egg whites.
Recipe Substitutions
- Without Cream: To make Lemon Mousse without cream, use a dairy-free alternative like coconut cream. It gives a similar texture and a unique flavor.
- Without Eggs: To make Lemon Mousse without eggs, use a vegan gelatin substitute like agar-agar. It helps to set the mousse.
- With Condensed Milk: To make Lemon Mousse with condensed milk, reduce the amount of sugar since condensed milk is already sweetened. Replace the heavy cream with the same amount of condensed milk.
- With Evaporated Milk: To make Lemon Mousse with evaporated milk, replace the heavy cream with the same amount of chilled evaporated milk. Whip it just as you would with the cream to incorporate air and create a fluffy texture.
Lemon Mousse Calories And Nutrition Facts
- Calories: 675kcal
- Carbohydrates: 72g
- Protein: 13g
- Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 458mg
- Sodium: 164mg
- Potassium: 231mg
- Sugar: 67g
Try More Recipes:
- Lemon Poppyseed Cake
- Lemon Yogurt Cake
- Lemon Bars
- Lemon Courgette Cake
- Self Saucing Lemon Pudding
- Lemon Ricotta Cake
Jamie Oliver Lemon Mousse
Description
Jamie Oliver Lemon Mousse is one of the best and easiest lemon dessert recipes ever. This lemon mousse is made with eggs, lemon zest, lemon juice, sugar, and whipping cream, and without gelatin or lemon curd. Serve this tasty lemon mousse in individual dessert glasses, decorated with a sprig of mint or a slice of lemon for a pop of color.
Jamie Oliver Lemon Mousse Ingredients
How To Make Jamie Oliver Lemon Mousse
- Start by heating a large saucepan filled with water until it reaches a gentle simmer.
- In a heat-resistant bowl, combine 3 whole eggs, 3 egg yolks (keep the whites aside), 1 cup of sugar, the zest of lemons, lemon juice, and a small amount of salt. Whisk these ingredients together.
- Position the bowl over the simmering water in the saucepan. Continuously stir the mixture for approximately 15 minutes, or until it becomes slightly thicker.
- After removing the bowl from the heat, let it cool for 15 minutes. Transfer the mixture to a different bowl, cover it with plastic wrap touching the surface, and chill in the refrigerator for 1 to 2 hours.
- In a separate bowl, whisk the 3 egg whites that were set aside earlier at high speed for a minute. Incorporate the remaining 2 tablespoons of sugar and continue whisking until the egg whites become firm. Gently blend these egg whites into the cooled lemon mixture.
- In another bowl, whip the cream until it forms stiff peaks. Gradually fold this whipped cream into the lemon mixture.
- In another bowl, whip the cream until it forms stiff peaks. Gradually fold this whipped cream into the lemon mixture.
