Step aside chocolate mousse… There’s a new dessert in town. And it’s not going away soon! These lemon mousse pots are the new favourite kid on the block, and they are here to stay! Below we share the recipe to these post of deliciousness… Get ready to indulge in 3, 2, 1.
Lemon mousse pots
- 6 large eggs, separated
- 210g (1 cup) castor sugar
- 45ml (3 tbsp) grated lemon rind
- 250ml (1 cup) fresh cream, whipped
- juice of 2 small lemons
- lemon rind, thinly sliced, to serve
Place the egg yolks, castor sugar and lemon rind in a heatproof bowl over a saucepan of simmering water and, using an electric mixer, beat until thick and pale, about 4 minutes. Remove from heat and set aside to cool.
Whisk the egg whites until soft peaks form. Fold the egg whites, whipped cream and lemon juice through the cooled egg yolk mixture.
Spoon the mixture into serving glasses and refrigerate for 1 hour or until needed.
Top with lemon rind before serving.
Serve with frozen berries or berries in season.