Nigella Lemon Mousse

Nigella Lemon Mousse is made with lemons, eggs, sugar, gelatin, and heavy cream. This British lemon mousse recipe creates a sweet and refreshing dessert, taking about 3 hours and 45 minutes to prepare, and serves up to 6 people.

Try More Nigella Recipes:

• Nigella Lemon Tiramisu
• Nigella Lemon Yogurt Cake
• Nigella Lemon Curd Recipe

Nigella Lemon Mousse Ingredients

• 4 lemons (we’ll use both the zest and juice)
• 4 big eggs
• 1 cup of sugar
• 2 teaspoons of gelatin
• 1 cup of heavy cream
• 1/2 teaspoon of lemon extract (optional, for extra lemony zing)
• Fresh mint leaves (to make it look pretty)

How To Make Nigella Lemon Mousse

1. Use a grater to remove the yellow skin of the lemons. This is called zesting. Try not to get the white part underneath because it tastes bitter. Save the zest for later.
2. Cut the lemons in half and squeeze them to get the juice. Use a strainer to remove seeds and pulp. Keep the juice aside.
3. In a heatproof bowl, mix the eggs and sugar well.
4. To cook the egg mixture, put the bowl on top of a pot of simmering water. This is called a double boiler. Make sure the bowl doesn’t touch the water.
5. Stir the egg mix over low heat for about 10 minutes until it thickens.
6. Take the bowl off the heat. Mix in the lemon zest and juice.
7. In a small bowl, add 2 tablespoons of water to the gelatin. Let it sit for a few minutes to soften. This is called blooming.
8. Warm the gelatin in the microwave for 10 seconds until it’s liquid. Don’t make it too hot.
9. Stir the liquid gelatin into the lemon and egg mix until it dissolves.
10. In another bowl, beat the heavy cream until it forms soft peaks.
11. Gently mix the whipped cream into the lemon mix. Be careful not to stir too much.
12. If you like, add lemon extract for a stronger lemon taste.
13. Pour the mousse into glasses or a big dish. Cover with plastic wrap and put it in the fridge. Let it set for at least 3 hours.
14. Decorate with fresh mint leaves before serving.

Recipe Tips

• Use Fresh Lemons: Freshly squeeze the juice and use fresh zest for the best flavor.
• Whip Cream Just Right: Stop whipping when it’s soft and fluffy to keep the mousse creamy.
• Dissolve Gelatin Fully: Mix gelatin in warm water until smooth to avoid lumps.
• Chill Properly: Let the mousse set in the fridge for at least 3 hours for the right texture.
• Decorate Simply: Garnish with fresh mint, lemon zest, or a bit of whipped cream to make it pretty.

What To Serve With Lemon Mousse?

Lemon Mousse goes well with fresh fruits such as berries like raspberries, strawberries, or blueberries for a sweet and fruity taste. You can also enjoy it with a soft shortbread cookie or a crispy wafer for some extra texture and contrast.

How To Store Lemon Mousse?

• In the Fridge: Put your lemon mousse in a sealed container or cover the serving dish tightly. Keep it in the fridge for 2-3 days to stay fresh.
• In the Freezer: It’s not a good idea to freeze Lemon Mousse because it might change the texture. Freezing can create ice crystals, making the mousse grainy when it thaws. It’s best enjoyed fresh from the fridge.

FAQs

Try More Nigella Recipes:

• Nigella Lemon Cake
• Nigella Lemon Cheesecake
• Nigella Lemon Surprise Pudding

Nigella Lemon Mousse Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 250 calories
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Carbohydrates: 25g
• Sugar: 20g
• Protein: 4g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home