Lemon Mousse

My desserts have a tendency toward heaviness. I think that’s why I enjoy mousse so much. If there’s anything in which heaviness is an unacceptable attribute, it’s a mousse. And as much as I enjoy chocolate mousse, I liked the idea of a citrus flavor more for warmer weather. And as it happens, it’s simpler to make than chocolate, too. The inspiration comes from Thursday Night Smackdown and the gorgeous pictures over there, but we used our own lemon curd recipe and halved the whole thing. Follow the link for the original, the steps I took are below.

1 recipe lemon curd*, cooled
6 ozs (170 g) mascarpone cheese
3/4 c (180 ml) whipping cream

Using whisk attachment, blend together curd and mascarpone on medium speed until smooth and well-combined. Whip cream and gently fold into curd mixture. Divide into serving dishes and chill at least 4 hours, but consume within 36 hours. Serves 4-6.

*If you want to be really fancy, pass the curd through a fine mesh strainer to get a smoother product. We don’t bother with this, but we’re pretty lazy.

5 thoughts on “Lemon Mousse”

  1. Snooker in Berlin

    Hey, this looks lovely! When I went to the Smackdown website, I saw those scary words “non-reactive”. How can I verify that my pans are non-reactive?

    1. Sarah

      Hey Snooker! “Non-reactive” is one of those intimidating cooking terms that, once you look it up (like I had to), isn’t really that complicated. It pretty much means don’t use unfinished aluminum or cast iron. The reaction that’s being referred to is between the metal and acids (lemons, tomatoes, etc.), leaving a metallic taste or unpleasant color in your finished product, and sometimes staining the pan. If you have aluminum pots covered with non-stick, that will work, as will enameled cast iron (although tomatoes can stain enamel). Anything else – copper, pyrex, stainless steel – is fair game.

      1. Snooker in Berlin

        Cool, thanks for the explanation. Great to learn something new today.

  2. Allie

    Very nice- you commented that desserts/pastry is tougher for you than culinary, but this is awesome! I’m impressed! Now if you really love mousse one of my favorites is caramel mousse, so If you ever want some fun recipes, let me know!

    1. Sarah

      Oooh, yeah I might come sniffing around for recipes! As you can see, I am a collector. Caramel mousse sound pretty delightful.

      And my weaknesses are very specific: things involving pastry-type dough. I can make desserts (cakes, cookies, custards, etc.), as long as there’s no dough-rolling involved. Cliff takes lead on all pie and tart crusts and I prepare fillings. He seems to have all of the skills that I lack and vice versa. Handy, that.

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