Lemon Mousse with Lemon Curd
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.
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Prep Time
1 hour 5 minutes
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Cook Time
18 minutes
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Servings
8
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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
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1
Place gelatin and 2 teaspoons water in a small bowl, until softened, about 5 minutes. Set aside.
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2
Whisk lemon curd dry mix and 1 ½ cups water in a medium saucepan, until combined.
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3
Heat mixture over medium-high, until just boiling, about 2 minutes.
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4
Lower heat to medium-low, until just simmering, cook until thickened and golden in color, stirring occasionally, 12 to 15 minutes.
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5
Remove from heat, stir in butter and reserved gelatin, until melted and smooth.
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6
Pour into a heat-proof container and chill in an ice bath, until thickened and cold, about 1 hour.
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7
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.
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8
Fold in the whipped cream into the cooled lemon curd, in 3 additions, until combined.
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9
Place contents in a piping bag (or spoon by hand) into 8 –5 ounce jars (about ½ cup per jar) and serve!
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
