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!

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Lemon Cream Mousse is rated 5.0 out of 5 by 1.
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Rated 5 out of 5 by from Awesome!! I have only just found your website, I use carnation to make Nigellas ice creams. I saw this recipe on the side of the can and decided to make it. It’s sooo zingy and creamy, it’s chilling now, can’t wait to try it with the mint sugar on top, which I will put on later. I will certainly make this as a lemon icecream too!!
Date published: 2019-01-05
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