Lucia's Lemon Mousse

Lucia's Lemon Mousse

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Italian Recipes : Desserts

Lucia Mazzocca, a long-time friend of Veronika and member of the ladies group, was assigned the colour yellow for the party, sharing it with Veronika due to the size of the group. Embracing the sunny theme, Lucia prepared a tangy and creamy lemon mousse topped with chocolate shavings, which perfectly matched her vibrant personality.

To complement her dish, she brought a pineapple-flavoured sparkling wine, wrapped beautifully in bright yellow.

From her radiant outfit to her joyful spirit, Lucia truly embodied sunshine inside and out, lighting up the party with her warmth and cheerful energy!

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
Lucia's Lemon Mousse

80 ml lemon juice (about 2 small lemons)
190 ml whipping cream (3/4 cup)- regular or plant based
70 g sugar (1/3 cup)
20 g cornstarch (2 tbsp)

How to Make
Lucia's Lemon Mousse

1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.

2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.

3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency.

4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold.

5. In a large bowl, whip the cream until peaks form.

6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.

7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.

8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.