Lemon Cream Mousse
Lemon Cream Mousse

Lemon Cream Mousse

PREP: 10 mins
COOK: 0 MINS
Super Easy
Serves: 6

Easy peasy lemon squeezy! Sweet, creamy and lemony pots topped with a fresh mint syrup. A true taste of summer.

Lemon Cream Mousse
Awesome! I saw this recipe on the can. It’s sooo zingy and creamy, I will certainly make this as ice-cream too!!
Jillyflower 

Double cream

150ml

Finely grated zest and juice of 4 large unwaxed lemons

(about 150ml)

Fresh mint leaves

1tbsp

Squeeze of lemon juice

Granulated sugar

1tsp

Lemon zest

Fine biscuits

Step 1 of 4

Beat the cream to softly whipped peaks.

Step 2 of 4

Combine the lemon zest and juice with the condensed milk, the mixture should thicken.

Step 3 of 4

Fold the whipped cream into the condensed milk mixture until combined. Spoon the lemon cream into six small dishes or wine glasses and chill until ready to serve.

Step 4 of 4

To serve very finely chop the mint leaves and mix with a squeeze of lemon juice and the sugar (pound to a sauce with a pestle and mortar if you have one). Add a teaspoonful of the sweet mint sauce to each dish and serve curls of lemon zest and fine biscuits.

Try swapping the 4 lemons for 5 limes next time you make this!

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