This light, refreshing Lemon Mousse is perfect for those who love the tangy sweetness of lemon. With a rich, creamy texture, this mousse can be used as a filling for cakes or dessert cups. It’s a delightful and light cake filling, with just the right balance of sweetness. I often pair it with raspberry or strawberry mousse to create a flavourful combination that’s perfect for filling vanilla or lemon cakes.
Ingredients
- 300 g (~ 1 1/4 cups) lemon curd – use this lemon curd recipe to make your own
- 250 ml (1 cup) whipping cream
- 100 g (1/2 cup) powdered sugar
- 130 g (1/2 cup) mascarpone cheese
- 10 g (~ 1 Tbsp) unflavoured gelatine powder, softened in 130 ml (1/2 cup) water
The quantities in this recipe will make enough lemon mousse to fill an 18 cm (7’’) cake with two layers of filling.
Directions
Watch this video to see how to make the lemon mousse or, read the instructions below.
Make your lemon curd as per the instruction in this recipe. Let it cool off.
In a small bowl, sprinkle the powdered gelatine over the cold water. Let it soften for 10 minutes.
Once softened, heat the gelatine mixture in the microwave or on the stove until fully dissolved (about 20-30 seconds in the microwave or gently heat on the stove). I usually melt it until it reaches a temperature of 60°C (120°F).
Whip the 250 ml of whipping cream with the powdered sugar until soft peaks form. Be careful not to overwhip it; it should be smooth and fluffy.
In a separate bowl, combine the mascarpone cheese and lemon curd. Mix them together until smooth and well combined.
Add the dissolved gelatine to the lemon curd-mascarpone mixture. Stir to combine, ensuring the gelatine is evenly distributed.
Gently fold the whipped cream into the lemon curd mixture using a spatula or whisk. Be careful not to deflate the whipped cream too much; you want the mousse to remain light and airy.
Fill the cakes or other desserts with the lemon mousse immediately and refrigerate them for at least 6 hours or overnight to allow the gelatine to set. To assemble cakes with the lemon mousse, line the cake pan with plastic wrap on the bottom and use acetate sheets to create a collar around the edges of the pan.
