Lemon Cream Mousse
Easy peasy lemon squeezy! Rumoured to be one of King Charles' favourite desserts, our lemon posset recipe is sweet, creamy and deliciously lemony.
Double cream
Finely grated zest and juice of 4 large unwaxed lemons
Fresh mint leaves
Squeeze of lemon juice
Granulated sugar
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!
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Lemon Cream Mousse
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PREP: 10 mins
COOK: 0 MINS
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Super Easy
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SERVES: 6
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Ingredients
Double cream
150mlFinely grated zest and juice of 4 large unwaxed lemons
(about 150ml)Fresh mint leaves
1tbspSqueeze of lemon juice
Granulated sugar
1tspLemon zest
Fine biscuits
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Method
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!