Mary Berry Lemon Mousse Recipe

This zesty Lemon Mousse is a dinner party classic as well as being incredibly light! Folding the stiffly whisked egg whites into the base makes the texture go airy and cloud-like, which along with the fresh lemon zest adds a sharp, citrusy kick to this dessert that is so refreshing after a heavy meal.

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Mary Berry Lemon Mousse Recipe Ingredients

• The Base:
  • 3 large eggs, separated
  • 100g (4 oz) caster sugar
  • 2 large lemons, juice and finely grated zest
• The Set:
  • 1 tbsp powdered gelatine
  • 3 tbsp cold water
• The Cream:
  • 150ml (5 fl oz) double cream, lightly whipped
• Garnish:
  • Lemon zest strips
  • Fresh mint leaves
  • Whipped cream rosettes (optional)

How To Make Mary Berry Lemon Mousse Recipe

1. Whisk the yolks: In a large heatproof bowl, place the egg yolks, caster sugar, lemon juice, and lemon zest. Place the bowl over a pan of simmering water (don’t let the bowl touch the water). Whisk consistently until the mixture is pale, thick, and creamy (ribbon stage). Remove from heat and continue whisking until cool.
2. Dissolve the gelatine: Pour the 3 tbsp of cold water into a small heatproof bowl. Sprinkle the gelatine over the water and let it “sponge” (soak) for 5 minutes. Place the bowl in a pan of simmering water (or microwave briefly) until the gelatine has dissolved and the liquid is clear.
3. Combine the base: Pour the dissolved gelatine into the cooled lemon egg mixture in a thin steady stream, whisking constantly to incorporate it evenly. Place the bowl in the fridge for about 15–20 minutes until it reaches the “point of setting” (it should feel like unbeaten egg whites—thickening but not solid).
4. Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. Fold the cream gently into the semi-set lemon base.
5. Whisk the whites: In a clean, grease-free bowl, whisk the egg whites until they hold stiff peaks.
6. Fold and set: Using a large metal spoon, gently fold the egg whites into the lemon mixture. Use a cutting motion to keep the air in. Divide the mousse into 4–6 glass ramekins or dessert glasses.
7. Chill: Refrigerate for at least 2 hours, or until firmly set.
8. Serve: Decorate with lemon zest, mint, or a rosette of whipped cream just before serving.

Recipe Tips!

• Point of Setting: Timing is everything! If you fold the egg whites in while the base is too runny, the mixture will separate into a clear jelly layer and a foam layer. If it sets too much, it will be lumpy. Watch it closely in the fridge!
• Gelatine Safety: Never boil gelatine! If it gets too hot, it loses its setting power. Just warm it enough to dissolve the granules.
• The Metal Spoon: Mary always insists on using a metal spoon for folding egg whites. The thin edge cuts through the mixture cleanly without knocking out the precious air bubbles you just whisked in.
• Ribbon Stage: When whisking the yolks and sugar, lift the whisk. The mixture should fall back in a thick trail that sits on the surface for a few seconds before sinking. This ensures the sugar is dissolved and the base is stable.

What To Serve With Mary Berry Lemon Mousse Recipe?

This Mary Berry Lemon Mousse Recipe is a delicate dessert that needs a crunch! A crisp Shortbread Biscuit or a thin Langue de Chat cookie is the perfect partner for scooping up the mousse. For a fruit contrast, serve with a few fresh Raspberries or Blueberries on top! If you are feeling fancy, a piece of Candied Lemon Peel adds a professional finish to the glass.

How To Store Mary Berry Lemon Mousse Recipe

• Refrigerate: Store the set mousses in the fridge, covered with cling film, for up to 2 days. The texture is best within the first 24 hours.
• Make Ahead: This is the perfect make-ahead dessert for entertaining. Make it the morning of your dinner party so it has plenty of time to set perfectly.
• Freeze: Mousse can be frozen, but the texture changes slightly upon thawing (it can become a bit spongy). It is best eaten fresh from the fridge.

Mary Berry Lemon Mousse Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 18g
• Carbohydrates: 22g
• Protein: 5g

Nutrition information is estimated per serving (serves 6).

FAQs

Try More Recipes:

• Mary Berry Lemon Curd Muffins​ Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe
• Mary Berry Lemon Chicken​ Recipe