Mary Berry Lemon Mousse Recipe

This Mary Berry Lemon Mousse recipe calls for eggs, granulated sugar, lemon zest, juice from lemons, salt, and heavy whipping cream. It takes 30 minutes to prepare and serves 6 people.

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💛 What Makes This Lemon Mousse Recipe Recipe A Must-try:

Tangy Freshness: Zesty lemon flavors for a refreshing, citrusy indulgence.
Light & Airy: Delicate mousse texture that melts in your mouth.
Easy Prep: Simple steps, minimal ingredients, perfect for any skill level.
Crowd Pleaser: Impressively elegant dessert to delight family and guests alike.

❓ What Is Mary Berry Lemon Mousse Recipe?

Mary Berry’s Lemon Mousse Recipe is a delightful dessert blending eggs, sugar, lemon zest, juice, and cream. Its smooth, airy texture embodies a zesty, refreshing taste.

🍋 Mary Berry 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)
salt
1 cup heavy whipping cream

🍸 How To Make Mary Berry Lemon Mousse

Add a few inches of water to a big saucepan and heat it over medium-low.
Add 3 whole eggs, 3 egg yolks (keep the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt to a big heat-safe bowl. Whisk the ingredients together until smooth.
Place the bowl over the pan of boiling water and stir the mixture with a wooden spoon all the time for about 15 minutes, or until it gets a little thicker.
After 15 minutes, take it off the heat. Put the mixture into a bowl and put a piece of plastic wrap right on top of it. Put in the fridge for at least one to two hours, or until it’s completely cold.
In a mixing bowl, add the last three egg whites and beat them on high speed for one minute. Keep beating the egg whites until they are stiff, then add the last 2 tablespoons of sugar. Mix the whipped egg whites slowly into the cold lemon mixture.
In a bowl, put the cream and beat it on high speed until it forms stiff peaks. While still beating, add the whipped cream to the lemon mix.
Before serving, put it in the fridge for at least 30 minutes. Put it in the fridge and use it within 5 days.

💭 Recipe Tips

Use fresh lemons: Their zest and juice are key for vibrant flavor; avoid bottled substitutes for the best taste.
Whip cream to soft peaks: Over-whipping can lead to a grainy texture in your mousse.
Fold ingredients gently: Vigorous mixing deflates the mousse, so delicately combine for a light, airy texture.
Chill adequately: Proper refrigeration (at least 4 hours) ensures the mousse sets to the desired consistency.
Avoid overcooking eggs: Gentle heat when whisking eggs and sugar prevents curdling, preserving the mousse’s smoothness.

🍪 What To Serve With Lemon Mousse?

Fresh berries or a fruit compote complement the zesty sweetness. a delicate shortbread or biscuit on the side adds a contrasting texture to elevate the dessert experience.

🎚 How To Store Leftovers Lemon Mousse?

In The Fridge. Store Leftovers Lemon Mousse in airtight containers in the fridge for up to 2 days.
In The Freezer. Avoid freezing Leftovers Lemon Mousse due to texture alteration.

🚫 Can I Reheat Leftovers Lemon Mousse?

Reheating leftovers Lemon Mousse isn’t recommended as it might compromise its texture. It’s best served chilled for the ideal consistency and taste.

FAQs

What’s The Best Way To Prevent The Mousse From Being Too Runny?

To prevent runny mousse, ensure thorough whipping of cream to stiff peaks & gently fold it into the lemon mixture.

How Can I Tell If The Eggs Are Whipped To The Right Stage?

Eggs are whipped right when forming soft, glossy peaks that hold their shape when the whisk is lifted.

How Do I Incorporate Lemon Zest Without Affecting The Texture?

Add zest carefully, avoiding excessive stirring; gently fold into the mixture to retain the mousse’s texture.

Can I Substitute Limes For Lemons In This Mousse Recipe?

Yes, limes work as a substitute for lemons, providing a slightly different citrusy flavor in this mousse recipe adjust proportions for taste.

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