This Mary Berry Lemon Mousse is prepared using large eggs, granulated sugar, lemon zest, fresh lemon juice, and heavy whipping cream. This refreshing Lemon Mousse recipe is a dessert that takes about 2 hours and 45 minutes to prepare and can serve up to 6 people.
Mary Berry Lemon Mousse Ingredients
- 6 large eggs
- 1 cup + 2 tbsp of granulated sugar, separated
- 2 tsp of lemon zest
- 1/2 cup of fresh lemon juice (about 3-4 lemons)
- Pinch of salt
- 1 cup of heavy whipping cream
How To Make Mary Berry Lemon Mousse
- Prepare the double boiler: Set up a heat-safe bowl over a saucepan with a few inches of simmering water. Ensure the bowl does not touch the water.
- Mix the base: Combine 3 whole eggs, 3 egg yolks (reserve the whites), 1 cup of sugar, lemon zest, lemon juice, and a pinch of salt in the bowl. Whisk until smooth.
- Cook the lemon mixture: Continuously stir the mixture using a wooden spoon for about 15 minutes over medium-low heat until it thickens slightly.
- Chill the mixture: Remove from heat. Transfer the lemon mixture to a clean bowl and cover directly with plastic wrap to prevent skin from forming. Refrigerate until completely cooled, about 1 to 2 hours.
- Whip the egg whites: In a separate clean bowl, beat the reserved 3 egg whites on high until soft peaks form. Gradually add the remaining 2 tbsp of sugar and continue beating until stiff peaks form.
- Fold in the egg whites: Gently fold the beaten egg whites into the chilled lemon mixture until no white streaks remain.
- Whip the cream: In another bowl, whip the heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the lemon and egg white mixture until fully incorporated.
- Final chill: Refrigerate the mousse for at least 30 minutes before serving.
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Recipe Tips
- Control Your Temperatures: When cooking the lemon mixture over the double boiler, keep the water at a gentle simmer to avoid scrambling the eggs.
- Ensure Peak Performance: When whipping the egg whites, make sure the bowl and beaters are completely clean and dry to achieve the stiffest peaks.
- Chill Out: Allow the lemon mixture to chill thoroughly in the fridge; this ensures it’s cool enough to prevent the whipped cream from melting when folded in.
- Fold Gently: To keep the mousse light and airy, fold the whipped cream and egg whites into the lemon mixture gently, using a wide spatula.
What To Serve With Lemon Mousse
Serve your zesty Mary Berry Lemon Mousse with ginger snap cookies, fresh berries, a sprinkle of chopped pistachios, mint leaves, and a drizzle of honey.
You can also pair it with a dollop of mascarpone cream or a scoop of vanilla bean ice cream for a delightful dessert experience.
How To Store Lemon Mousse
To Refrigerate: Transfer the mousse into an airtight container or cover the serving dish with plastic wrap to prevent it from absorbing fridge odors. Store in the refrigerator for up to 5 days.
To Freeze: Freezing is not recommended for this mousse as the texture can become grainy and water-separated once thawed. The delicate structure of whipped cream and egg whites will break down, affecting the creamy consistency.
Frequently Asked Questions
Can I Use Bottled Lemon Juice Instead of Fresh?
Using fresh lemon juice is highly recommended for optimal flavor. Bottled lemon juice can contain preservatives that may alter the taste and freshness of your mousse.
How Do I Know When the Egg and Lemon Mixture Is Thick Enough?
The mixture should coat the back of a spoon and hold a line when you draw your finger across it. This indicates it has thickened sufficiently to proceed with cooling and further preparation.
Mary Berry Lemon Mousse Recipe Nutrition Facts
Amount Per Serving
- Calories: 675kcal
- Carbohydrates: 72g
- Protein: 13g
- Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 458mg
- Sodium: 164mg
- Potassium: 231mg
- Sugar: 67g
- Vitamin A: 1675IU
- Vitamin C: 16.3mg
- Calcium: 104mg
- Iron: 1.6mg
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Mary Berry Lemon Mousse Recipe
Description
This Mary Berry Lemon Mousse is prepared using large eggs, granulated sugar, lemon zest, fresh lemon juice, and heavy whipping cream. This refreshing Lemon Mousse recipe is a dessert that takes about 2 hours and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the double boiler: Set up a heat-safe bowl over a saucepan with a few inches of simmering water. Ensure the bowl does not touch the water.
- Mix the base: Combine 3 whole eggs, 3 egg yolks (reserve the whites), 1 cup of sugar, lemon zest, lemon juice, and a pinch of salt in the bowl. Whisk until smooth.
- Cook the lemon mixture: Continuously stir the mixture using a wooden spoon for about 15 minutes over medium-low heat until it thickens slightly.
- Chill the mixture: Remove from heat. Transfer the lemon mixture to a clean bowl and cover directly with plastic wrap to prevent skin from forming. Refrigerate until completely cooled, about 1 to 2 hours.
- Whip the egg whites: In a separate clean bowl, beat the reserved 3 egg whites on high until soft peaks form. Gradually add the remaining 2 tbsp of sugar and continue beating until stiff peaks form.
- Fold in the egg whites: Gently fold the beaten egg whites into the chilled lemon mixture until no white streaks remain.
- Whip the cream: In another bowl, whip the heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the lemon and egg white mixture until fully incorporated.
- Final chill: Refrigerate the mousse for at least 30 minutes before serving.