Mary Berry Lemon Mousse Recipe

Mary Berry’s Lemon Mousse is a light, refreshing dessert with a perfect balance of tartness and creaminess. This easy-to-make treat is ideal for dinner parties, celebrations, or simply as a delightful end to a meal.

What is Mary Berry Lemon Mousse?

Lemon mousse is a creamy dessert made by blending lemon juice, sugar, and cream into a light and airy texture. Mary Berry’s version highlights the vibrant flavor of fresh lemons and creates a velvety, melt-in-your-mouth experience.

Other Popular Recipes

• Mary Berry Panna Cotta
• Mary Berry Lemon Mousse
• Mary Berry Peanut Butter Cookies
• Mary Berry Hazelnut Meringue

Why You Should Try This Recipe

• Light and refreshing: A perfect balance of tangy and sweet flavors.
• Easy to prepare: Requires just a few simple ingredients.
• Elegant presentation: Beautiful served in glasses or ramekins.
• Make-ahead friendly: Ideal for stress-free entertaining.
• Versatile: Pair with berries, biscuits, or other toppings.

Ingredients Needed for Mary Berry Lemon Mousse

• Lemons: 3, juiced and zested (about 120ml juice).
• Caster sugar: 100g (½ cup).
• Double cream: 300ml (1¼ cups).
• Gelatin leaves: 3 (or equivalent powdered gelatin).
• Egg whites: 2 large.
• Optional garnish: Fresh berries, mint leaves, or lemon zest.

Kitchen Equipment Needed

• Mixing bowls for whipping and combining ingredients.
• Saucepan for dissolving gelatin.
• Whisk or electric mixer for whipping cream and egg whites.
• Glasses or ramekins for serving.

Instructions to Make Mary Berry Lemon Mousse

Step 1: Prepare the gelatin

Soak the gelatin leaves in cold water for 5-10 minutes until soft. If using powdered gelatin, follow the packet instructions to bloom it in water.

Step 2: Heat the lemon juice and sugar

In a small saucepan, combine the lemon juice and caster sugar. Heat gently over low heat, stirring until the sugar dissolves. Remove from the heat, squeeze out the excess water from the softened gelatin, and stir it into the warm lemon mixture until fully dissolved. Set aside to cool slightly.

Step 3: Whip the cream

In a mixing bowl, whip the double cream until soft peaks form. Set aside.

Step 4: Whisk the egg whites

In a separate clean bowl, whisk the egg whites until stiff peaks form.

Step 5: Combine the mousse

Fold the lemon mixture into the whipped cream gently to retain its airy texture. Then, carefully fold in the beaten egg whites until fully incorporated.

Step 6: Pour and chill

Divide the mixture evenly between serving glasses or ramekins. Cover and refrigerate for at least 3-4 hours, or until set.

Step 7: Garnish and serve

Garnish with fresh berries, mint leaves, or a sprinkle of lemon zest before serving.

What to Serve With Mary Berry Lemon Mousse

• Shortbread biscuits: Adds a buttery crunch.
• Fresh berries: Complements the tangy lemon flavor.
• Whipped cream: For added indulgence.
• Meringue pieces: Add texture and sweetness.

Pro Tips for Making the Best Lemon Mousse

• Use fresh lemons: Freshly squeezed lemon juice gives the best flavor.
• Don’t overwhip the cream: Keep it at soft peaks to ensure a light texture.
• Cool the lemon mixture: Let it cool slightly before adding to the cream to prevent curdling.
• Fold gently: Preserve the airiness by folding the ingredients carefully.
• Chill thoroughly: Allow enough time for the mousse to set properly before serving.

What are Variations of Mary Berry Lemon Mousse?

• Lime mousse: Substitute lemons with limes for a zesty twist.
• Orange mousse: Use fresh orange juice and zest for a milder citrus flavor.
• Berry swirl mousse: Fold in a berry puree for a fruity twist.
• Chocolate and lemon mousse: Add white chocolate for a creamy, rich flavor.
• Vegan version: Use coconut cream and agar-agar instead of gelatin.

How Do I Store Mary Berry Lemon Mousse?

• In the refrigerator: Store in the serving glasses, covered with cling film, for up to 2 days.
• Do not freeze: Freezing may affect the creamy texture.

Nutrition Value (per serving)

• Calories: 200
• Protein: 4g
• Carbs: 20g
• Fat: 12g

FAQs

Can I make lemon mousse without gelatin?

Yes, you can use whipped cream and whipped egg whites to achieve a light texture without gelatin. Alternatively, agar-agar can be used as a plant-based substitute for gelatin.

How do I prevent lemon mousse from curdling?

Let the heated lemon juice and sugar mixture cool slightly before adding it to the whipped cream to avoid curdling. Fold the ingredients gently to maintain the smooth texture.

Can I prepare lemon mousse in advance?

Yes, lemon mousse can be made up to 1-2 days in advance. Store it covered in the refrigerator until ready to serve.

What can I use to garnish lemon mousse?

You can garnish lemon mousse with fresh berries, a sprig of mint, grated lemon zest, or a drizzle of berry coulis for an elegant presentation.

Final Words

Mary Berry Lemon Mousse is a delightful dessert that’s sure to impress with its creamy texture and vibrant flavor.

Try it today and savor its light, citrusy goodness!

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