Nigella Lemon Mousse features lemons, eggs, caster sugar, gelatine, and double cream. The recipe takes 4 hours and serves 8. Enjoy a tangy lemon flavor paired with a smooth raspberry sauce for a refreshing treat.
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🤍 Why You’ll Love This Lemon Mousse Recipe:
- Zesty Refreshment: Indulge in a burst of citrus flavor with every spoonful, perfect for satisfying your cravings on a hot summer day.
- Heavenly Creaminess: Delight in the velvety smooth texture that melts in your mouth, creating a truly luxurious dessert experience.
- Elegant Presentation: Impress your guests with the stunning contrast of vibrant lemon mousse against the rich, ruby-red raspberry sauce, elevating any occasion.
❓What Is Nigella Lemon Mousse Recipe?
Nigella Lemon Mousse is a delightful dessert made with fresh lemons, eggs, sugar, gelatine, and cream.
🍋 Nigella Lemon Mousse Ingredients
For the mousse
- 4 lemons (grated rind and juice of 3)
- 8 large eggs
- 250 grams caster sugar
- 1½ packets gelatine
- 450 millilitres double cream
For the sauce
- 750 grams raspberries
- 100 grams icing sugar
🍦 How To Make Nigella Lemon Mousse
- Blend raspberries and sugar in a blender until smooth. Use fresh or frozen raspberries for best results.
- Strain the raspberry mixture through a fine sieve to remove seeds and create a smooth puree. Press gently with a spoon to extract all the liquid.
- Transfer the strained puree to a bowl or container, ready to be served alongside the lemon cream dessert. Add a touch of lemon juice if desired to enhance the flavor.
- Refrigerate the raspberry sauce until chilled, allowing the flavors to meld together. This step helps to enhance the taste and consistency of the sauce.
- Just before serving, give the raspberry sauce a final stir to ensure it’s well mixed and spoon it generously over the creamy lemon dessert.
💭Recipe Tips
- Use Fresh Lemons: Opt for fresh lemons to extract both zest and juice for the freshest flavor in your mousse.
- Whisk Vigorously: When whisking the egg yolks and sugar, ensure they become very thick and pale to create a smooth base for the mousse.
- Fully Dissolve Gelatine: Make sure the gelatine is completely dissolved in the lemon juice before adding it to the egg mixture to avoid any graininess.
🍨 What To Serve With Lemon Mousse?
Serve lemon mousse with Lemon Curd Cupcakes, Christmas Rocky Road, Panna Cotta, Amaretto Cake, Limoncello Tiramisu, Victoria Sponge, Lemon Curd Cake,Forgotten Cookies, and Chocolate Pots.
🎚 How To Store Leftovers Lemon Mousse?
- In the fridge: Store leftovers lemon mousse in an airtight container for 3 days.
- In the freezer: Store leftovers lemon mousse in a freezer-safe container for 1 month.
FAQ’S:
Can I Use Bottled Lemon Juice Instead Of Fresh Lemons?
Yes, you can use bottled lemon juice as a substitute for fresh lemons in the lemon mousse recipe. However, fresh lemons typically provide a brighter and more vibrant flavor compared to bottled juice.
How Can I Prevent My Mousse From Becoming Grainy?
To prevent the mousse from becoming grainy, ensure that the gelatine is fully dissolved before adding it to the egg mixture. Also, make sure to whisk the egg yolks and sugar until they are very thick and pale in color before incorporating other ingredients.
How Can I Prevent The Mousse From Curdling?
To prevent the mousse from curdling, gradually add the lemon juice to the egg mixture while whisking continuously. It’s also important to ensure that the gelatine is fully dissolved before incorporating it into the mixture.
How Can I Prevent The Mousse From Being Too Sweet?
To prevent the mousse from being too sweet, you can adjust the amount of caster sugar used in the recipe according to your taste preference.
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Nigella Lemon Mousse Nutrition Facts
- Calories: 169
- Total Fat: 4.3g
- Saturated Fat: 2.6g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1.2g
- Cholesterol: 16mg
- Sodium: 392mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0g
- Protein: 4g
- Calcium: 146mg
- Iron: 0.1mg
- Potassium: 186.7mg
Nigella Lemon Mousse
Description
Nigella Lemon Mousse features lemons, eggs, caster sugar, gelatine, and double cream. The recipe takes 4 hours and serves 8. Enjoy a tangy lemon flavor paired with a smooth raspberry sauce for a refreshing treat.
Ingredients
For the mousse
For the sauce
Instructions
- Blend raspberries and sugar in a blender until smooth. Use fresh or frozen raspberries for best results.
- Strain the raspberry mixture through a fine sieve to remove seeds and create a smooth puree. Press gently with a spoon to extract all the liquid.
- Transfer the strained puree to a bowl or container, ready to be served alongside the lemon cream dessert. Add a touch of lemon juice if desired to enhance the flavor.
- Refrigerate the raspberry sauce until chilled, allowing the flavors to meld together. This step helps to enhance the taste and consistency of the sauce.
- Just before serving, give the raspberry sauce a final stir to ensure it’s well mixed and spoon it generously over the creamy lemon dessert.
Notes
- Use Fresh Lemons: Opt for fresh lemons to extract both zest and juice for the freshest flavor in your mousse.
Whisk Vigorously: When whisking the egg yolks and sugar, ensure they become very thick and pale to create a smooth base for the mousse.
Fully Dissolve Gelatine: Make sure the gelatine is completely dissolved in the lemon juice before adding it to the egg mixture to avoid any graininess.