Nigella Lawson

Nigella Lemon Mousse

Nigella Lemon Mousse

This delicious Lemon Mousse with Raspberry Sauce by Nigella Lawson is a creamy, light dessert that’s perfect for any occasion. With simple ingredients like fresh lemons and raspberries, it’s easy to make and can be customized to suit your taste. The smooth mousse and tangy raspberry sauce are a refreshing treat!

Jump to Recipe Jump to Video Print Recipe

Ingredients Neeedded

For the Mousse:

  • 4 lemons (grated rind and juice of 3)
  • 8 large eggs
  • 250 grams (1¼ cups) caster sugar
  • 1½ packets gelatine
  • 450 millilitres (1¾ cups) double cream

For the Sauce:

  • 750 grams (26 oz) raspberries
  • 100 grams (½ cup) icing sugar

How To Make Lemon Mousse

  1. Prepare the Mousse Base: Whisk the egg yolks and gradually add the sugar, whisking until the mixture becomes very thick and pale in colour.
  2. Dissolve the Gelatine: In a saucepan, combine the grated lemon rind and juice, then sprinkle the gelatine granules over it. Heat gently until the gelatine dissolves completely and the mixture reaches just below boiling point.
  3. Combine Lemon and Yolk Mixture: Slowly pour the warm lemon and gelatine mixture onto the egg yolks while whisking constantly. Whisk until well combined and the mixture is smooth.
  4. Add the Cream: Once the lemon mixture has cooled, fold the whipped cream into it.
  5. Incorporate the Egg Whites: Whisk the egg whites until very stiff, then fold them quickly and thoroughly into the lemon-cream mixture until fully combined.
  6. Chill the Mousse: Pour the mousse into a serving dish, cover, and refrigerate for several hours until set.
  7. Make the Sauce: In a blender, puree the raspberries with the icing sugar, then strain through a sieve to remove the seeds.
Nigella Lemon Mousse
Nigella Lemon Mousse

Recipe Tips

  • Use fresh lemons: For the best flavour, always use fresh lemons for the juice and rind. Avoid bottled lemon juice as it can affect the taste.
  • Whisk the egg yolks well: Make sure the egg yolks are whisked until very thick and pale. This helps create a smooth, creamy texture for the mousse.
  • Dissolve gelatine carefully: When dissolving the gelatine, be sure to heat the lemon mixture gently. Too much heat can affect the setting process.
  • Fold, don’t stir: When adding the whipped cream and egg whites to the lemon mixture, gently fold them in. This will keep the mousse light and airy.
  • Chill long enough: Allow the mousse to chill for several hours, or even overnight, to ensure it sets properly and achieves the right consistency.

How To Store Leftovers?

Let the leftover lemon mousse cool to room temperature. Once cooled, cover and store it in the fridge for up to 2-3 days.

Nutrition Facts

Serving Size: 1 serving (approximately 1/8 of the recipe)

  • Calories: 80
  • Total Fat: 1.5g
  • Saturated Fat: 1g
  • Sodium: 60mg
  • Total Carbohydrate: 15g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 2g

Try More Nigella Recipes:

Nigella Lemon Mousse
pinit
Print Recipe

Nigella Lemon Mousse

Author: Imen Dridi Cuisine:British Courses:Dessert Recipe Keys: L Lemon Mousse
Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time:4 hours Total time:4 hours 15 minutesServings:8 servingsCalories:80 kcal Best Season:Suitable throughout the year

Description

This delicious Lemon Mousse with Raspberry Sauce by Nigella Lawson is a creamy, light dessert that’s perfect for any occasion. With simple ingredients like fresh lemons and raspberries, it’s easy to make and can be customized to suit your taste. The smooth mousse and tangy raspberry sauce are a refreshing treat!

Ingredients

    For the Mousse:

    • For the Sauce:

Instructions

  1. Prepare the Mousse Base: Whisk the egg yolks and gradually add the sugar, whisking until the mixture becomes very thick and pale in colour.
  2. Dissolve the Gelatine: In a saucepan, combine the grated lemon rind and juice, then sprinkle the gelatine granules over it. Heat gently until the gelatine dissolves completely and the mixture reaches just below boiling point.
  3. Combine Lemon and Yolk Mixture: Slowly pour the warm lemon and gelatine mixture onto the egg yolks while whisking constantly. Whisk until well combined and the mixture is smooth.
  4. Add the Cream: Once the lemon mixture has cooled, fold the whipped cream into it.
  5. Incorporate the Egg Whites: Whisk the egg whites until very stiff, then fold them quickly and thoroughly into the lemon-cream mixture until fully combined.
  6. Chill the Mousse: Pour the mousse into a serving dish, cover, and refrigerate for several hours until set.
  7. Make the Sauce: In a blender, puree the raspberries with the icing sugar, then strain through a sieve to remove the seeds.

Notes

  • Use fresh lemons: For the best flavour, always use fresh lemons for the juice and rind. Avoid bottled lemon juice as it can affect the taste.
  • Whisk the egg yolks well: Make sure the egg yolks are whisked until very thick and pale. This helps create a smooth, creamy texture for the mousse.
  • Dissolve gelatine carefully: When dissolving the gelatine, be sure to heat the lemon mixture gently. Too much heat can affect the setting process.
  • Fold, don’t stir: When adding the whipped cream and egg whites to the lemon mixture, gently fold them in. This will keep the mousse light and airy.
  • Chill long enough: Allow the mousse to chill for several hours, or even overnight, to ensure it sets properly and achieves the right consistency.
Keywords:Nigella Lemon Mousse