Easy Lemon Mousse

Ingredients

• 150 ml Fresh lemon juice (About 3 medium lemons, juiced)
• 100 g Granulated sugar
• 15 g Cornstarch (Maïzena) (About 2 tablespoons)
• 2 Egg yolks (Fresh eggs, preferably pasteurized)
• 200 g Mascarpone (At room temperature)
• 50 g Powdered sugar
• 1 c. à café Vanilla extract (Optional, to round the flavor)
• 200 ml Heavy whipping cream (Cold, at least 30 % fat minimum)
• 4 leaves Fresh mint leaves (For decoration)

Instructions

1. Prepare the lemon syrup

   Juice the lemons to obtain 150 ml of juice. Pour the juice into a saucepan, add the granulated sugar and the cornstarch. Mix with a whisk off the heat until a homogeneous mixture is obtained.

   Time: PT5M

2. Cook the mixture

   Place the saucepan over medium‑low heat. Stir constantly with the whisk for about 10 minutes, until the mixture thickens and becomes as smooth as a béchamel.

   Time: PT10M

   Temperature: Moyen-doux

3. Incorporate the egg yolks

   Remove the saucepan from the heat. Add the two egg yolks in a stream while whisking vigorously to avoid cooking the eggs.

   Time: PT2M

4. Cool the lemon cream

   Transfer the preparation to a bowl, cover with plastic film in contact with the surface to prevent a skin from forming. Let cool at room temperature then place in the refrigerator for at least 30 minutes.

   Time: PT30M

5. Whip the cream

   In a cold bowl, pour the heavy cream, add the powdered sugar and the vanilla extract. Whisk on medium‑high speed until a firm whipped cream is obtained (about 2 minutes).

   Time: PT5M

6. Mix mascarpone and lemon cream

   In a large bowl, incorporate the softened mascarpone. Add the cooled lemon cream and gently mix with a spatula until a homogeneous paste is obtained.

   Time: PT3M

7. Fold in the whipped cream

   Add the whipped cream in two batches, lifting the mass with the spatula (folding technique) so as not to deflate it.

   Time: PT2M

8. Plating

   Pour the mousse into verrines or small glasses. Smooth the surface with the back of a spoon. Decorate each portion with a mint leaf and, if desired, a lemon zest.

   Time: PT5M

9. Chill

   Cover the verrines with plastic film and place in the refrigerator for at least 4 hours (or overnight) before serving.

   Time: PT4H

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g