Print

Mary Berry Lemon Mousse

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

Mary Berry Lemon Mousse is a light, refreshing, and utterly delicious dessert that perfectly balances tangy citrus with a smooth, creamy texture. This simple yet elegant treat, made with fresh lemon juice, whipped cream, and a touch of sweetness, is the ideal finish to any meal. Mary Berry, a beloved British culinary icon, has created this mousse as a versatile and easy-to-make recipe that will surely impress your guests. Whether you’re hosting a family dinner or celebrating a special occasion, this lemon mousse is a delightful way to enjoy the zesty, fresh flavors of lemon in a dessert.

Ingredients

Scale

Gather these ingredients to make your Mary Berry Lemon Mousse:

  • 2 large lemons (zest and juice)
  • 100g caster sugar (plus extra for garnish)
  • 200ml double cream
  • 100g mascarpone cheese, softened
  • 2 large egg whites
  • 1 tablespoon water
  • 1 teaspoon vanilla extract (optional)

Instructions

Prepare the Lemon Mixture:

  1. Zest and Juice the Lemons: Using a fine grater, zest both lemons, then juice them into a separate bowl. Set both aside.
  2. Heat the Lemon Juice and Sugar: In a small saucepan, combine the lemon juice and sugar. Heat gently over low heat, stirring until the sugar dissolves completely.

Prepare the Whipped Cream:

  1. Whip the Double Cream: In a large mixing bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip it, as it can turn into butter.
  2. Add Mascarpone: Fold the mascarpone cheese into the whipped cream until smooth and combined.

Whisk the Egg Whites:

  1. Whip the Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. You can add a pinch of salt to help stabilize them if necessary.
  2. Add the Lemon Mixture: Gradually pour the warm lemon juice and sugar mixture into the egg whites while whisking constantly. Continue to whisk until the egg whites form stiff peaks.

Combine the Mixtures:

  1. Fold Together: Carefully fold the lemon mixture into the whipped cream and mascarpone mixture. Use a spatula to combine gently, keeping the mousse light and airy.
  2. Chill the Mousse: Spoon the mousse into individual serving glasses or a large serving dish. Cover and refrigerate for at least 2.5 hours to allow it to set.

Serve:

  1. Garnish and Serve: Before serving, garnish with a sprinkle of caster sugar, lemon zest, and fresh mint or berries if desired. Serve chilled and enjoy!

Equipment

Nutrition

Find it online: https://succulentrecipes.com/mary-berry-lemon-mousse/