Lemon Mousse with Lemon Curd
Rated 5.0 stars by 1 users
Servings
8
Prep Time
1 hour 5 minutes
Cook Time
18 minutes
This subtly-sweet dessert is a crowd-pleaser. The soft and creamy mousse offers a marriage of tangy and sweet flavors for a light dessert. Top with sweetened whipped cream and crushed gingersnap cookies for some crunch.
Ingredients
-
1 teaspoon gelatin powder
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1 ½ cups Ann Clark Lemon Curd Mix
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1 ½ cups water, plus additional 2 teaspoons for gelatin
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9 tablespoons unsalted butter, cut into pieces
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1 cup heavy cream
Directions
Place gelatin and 2 teaspoons water in a small bowl, until softened, about 5 minutes. Set aside.
Whisk lemon curd dry mix and 1 ½ cups water in a medium saucepan, until combined.
Heat mixture over medium-high, until just boiling, about 2 minutes.
Lower heat to medium-low, until just simmering, cook until thickened and golden in color, stirring occasionally, 12 to 15 minutes.
Remove from heat, stir in butter and reserved gelatin, until melted and smooth.
Pour into a heat-proof container and chill in an ice bath, until thickened and cold, about 1 hour.
Meanwhile, whip heavy cream in an electric mixer with bowl or stand mixer with whip attachment on medium-high, until soft peaks form, about 2 minutes.
Fold in the whipped cream into the cooled lemon curd, in 3 additions, until combined.
Place contents in a piping bag (or spoon by hand) into 8 –5 ounce jars (about ½ cup per jar) and serve!
Recipe Note
Notes & Tips:
- To make ahead: Make jars ahead and store in the refrigerator for up to 1 week
- Chill lemon curd quickly by chilling over an ice bath, whisking consistently before adding the whip cream
- Increase the gelatin to 2 ½ teaspoons if you want a more stable mousse to use for a filling for a cake
- Top with sweetened whipped cream and your favorite crumbled cookie for some crunch
Photo by Laura Kanya
