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Lemon mascarpone mousse recipe
Lemon mascarpone mousse recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Luscious mascarpone mousse with a zesty lemon kick.
Ingredients:
  • 150g caster sugar
  • 2 large lemons, rind finely grated, juiced
  • 2 extra-large Free Range Egg yolks
  • 125g mascarpone
  • 60g sour cream
  • 185ml thickened cream
  • Coles Almond Spekulatius biscuits, broken, to serve
  • Finely grated lemon rind, extra, to serve
Instructions:
  • In a medium heatproof bowl, delicately combine sugar and 1 tablespoon of lemon rind using your fingertips until it becomes moist and aromatic. Gently whisk in 1/3 cup (80ml) of lemon juice and the egg yolks until thoroughly blended.
  • Set a heatproof bowl over a saucepan with simmering water. Use an electric mixer to whisk the lemon mixture for 6 minutes, until it is light, fluffy, and coats the back of a spoon. Let it cool for 10 minutes before using.
  • Combine mascarpone and sour cream with lemon mixture, whisk until smooth. Gently fold in whipped cream in two batches using a large silicone spatula until fully combined.
  • Portion the mousse into individual serving bowls and refrigerate for 1 hour or until firm. Just before serving, garnish with crushed biscuits and extra lemon zest.

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