This frozen lemon mousse is one of my favourite make-ahead, easy dessert recipes, and makes the perfect light, but indulgent treat for Valentine’s Day. I’ll definitely be serving this mousse, as well as my Crab Chili Risotto, on Saturday – they go so well together.
Make Ahead Frozen Lemon Mousse (serves 4, or 2 with leftovers!)
1 1/2 tsp. (1/2 packet) unflavoured gelatin
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
3 eggs, separated
2/3 cup sugar
pinch of salt
1 cup (250 ml)whipping cream
2 tablespoons crystallised rose petals (optional)
Handful of fresh raspberries to decorate
1/ Dissolve the gelatin in the lemon juice in a heat-proof bowl set over simmering water.
2/ Beat the egg yolks with 1/3 cup sugar until mixture is lemon coloured.
3/ Fold the lemon gelatin mixture and lemon zest into beaten yolks. Gradually add remaining 1/3 cup sugar, beat egg whites with pinch of salt until they form stiff peaks. Blend large spoonful of beaten whites in lemon-egg yolk mixture.
4/ Whip cream and fold remaining whites and whipped cream into lemon-egg mixture, but don’t over blend – allow some white to show.
5/ Fill souffle dish or individual glass dishes 2/3 full and freeze for 2-3 hours, or overnight.
7/ Serve either frozen (let it thaw for a few minutes before serving so it’s not rock hard), or serve fully thawed (my preference).
8/ Top with fresh raspberries, and (if desired) crystallised rose petals (it is Valentine’s Day after all!).
I grew up with my Mum making this lemon pudding, and it’s a firm favourite in our family for a reason. The flavour isn’t too sharp, but still pleasantly lemony, and I love the creamy texture. Do you have a favourite lemon dessert?