How to Make Lemon Mousse
Step 1:
Using a juicer, extract 100 ml of lemon juice and 100 ml of orange juice.
Step 2:
Whisk together the cornstarch and sugar in a heavy-bottomed saucepan.
Step 3:
Gradually add the citrus juices, mixing continuously with the whisk.
Step 4:
Place the saucepan over heat and stir continuously for about 5 minutes until thickened.
Step 5:
Remove from heat once the cream thickens.
Step 6:
Transfer to a bowl or dish and allow it to cool completely.
Step 7:
Meanwhile, whip the sweetened vegetable cream until stiff using an electric whisk.
Step 8:
Once the lemon cream is fully cooled, combine it with the whipped cream. If the lemon cream has thickened too much, soften it slightly with the whisk.
Step 9:
Mix on medium-low speed until smooth and lump-free.
Step 10:
Transfer the mousse into a piping bag fitted with a star-shaped nozzle and pipe into individual serving cups.
Step 11:
Garnish with grated lemon zest, a slice of lemon, and a few mint leaves. Enjoy!
Thanks for your SHARES!
My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
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