Jamie Oliver Lemon Mousse is made with fresh lemon juice, lemon zest, eggs, sugar, salt, and heavy whipping cream. This easy Lemon Mousse recipe creates a light and airy dessert that takes about 2 hours and 45 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Vegan Chocolate Brownies
- Jamie Oliver Lemon Posset
- Jamie Oliver Croissant Bread And Butter Pudding
💛 Why You’ll Love This Lemon Mousse Recipe:
- Refreshing Flavor: The combination of fresh lemon juice and zest creates a bright, tangy flavor that’s perfect for any occasion.
- Light and Airy Texture: The whipped egg whites and cream give this mousse a delicate, fluffy texture that melts in your mouth.
- Easy to Make: Despite its elegant appearance, this recipe is straightforward and simple to follow, even for beginners.
- Impressive Dessert: This lemon mousse is sure to impress guests with its delicious taste and presentation.
- Versatile Serving Options: It can be served on its own, with fresh berries, or paired with shortbread cookies.
🍋 Jamie Oliver Lemon Mousse Ingredients
- 6 large eggs
- 1 cup + 2 tablespoons (212 g) granulated sugar (separated)
- 2 teaspoons lemon zest
- 1/2 cup (120 ml) fresh lemon juice (about 3-4 lemons)
- Pinch of salt
- 1 cup (240 ml) heavy whipping cream
🍸 How To Make Jamie Oliver Lemon Mousse
- Prepare the Double Boiler: Fill a large saucepan with a few inches of water and place it over medium-low heat.
- Mix Ingredients: Set aside the egg whites. In a large heat-safe bowl, whisk together the yolks and whites of three eggs. Add 1 cup (200 g) of sugar, lemon zest, lemon juice, and a pinch of salt. Mix well.
- Cook the Mixture: Place the bowl over the saucepan of simmering water. Stir the mixture continuously with a wooden spoon for about 15 minutes, or until it thickens slightly.
- Cool the Mixture: Remove the bowl from the heat and let it cool for 15 minutes. Pour the mixture into a bowl, cover it with plastic wrap directly on the surface, and refrigerate for at least 1-2 hours, or until completely chilled.
- Beat the Egg Whites: In a separate bowl, beat the remaining three egg whites on high speed for one minute. Continue beating until stiff peaks form, then add the remaining 2 tablespoons (12 g) of sugar and beat until glossy.
- Combine Mixtures: Gently fold the beaten egg whites into the chilled lemon mixture.
- Whip the Cream: In another bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the lemon mixture until fully combined.
- Chill and Serve: Refrigerate the mousse for at least 30 minutes before serving. Serve cold.
đź’ Recipe Tips:
- Use Fresh Ingredients: Always use fresh lemon juice and zest for the best flavor. Bottled lemon juice won’t give you the same fresh, tangy taste.
- Separate Egg Whites Carefully: Make sure no yolk gets into the egg whites when separating them. Any trace of yolk can prevent the whites from whipping properly.
- Control the Heat: When cooking the lemon mixture, keep the heat low. High heat can cause the eggs to scramble instead of forming a smooth custard.
- Fold Gently: When combining the egg whites and whipped cream with the lemon mixture, fold gently. This keeps the mousse light and airy.
- Chill Thoroughly: Allow enough time for the mousse to chill completely in the fridge. This helps the flavors meld and gives the mousse the right texture.
🍪 What To Serve With Lemon Mousse?
Lemon Mousse goes well with fresh berries, shortbread cookies, whipped cream, or berry sauce. It also can be served with mint leaves, chocolate shavings or toasted almonds.
🎚 How To Store Leftovers Lemon Mousse?
- Refrigerate: Store the lemon mousse in an airtight container in the refrigerator. It will keep for up to 5 days.
- Freeze: you can Freeze lemon mousse in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
FAQ’S
How Do I Know When The Lemon Mixture Is Thick Enough?
The lemon mixture is thick enough when it coats the back of a wooden spoon and a line drawn through it with your finger holds its shape.
What If My Egg Whites Don’t Form Stiff Peaks?
Ensure that your bowl and beaters are clean and free of any grease. Also, make sure there is no yolk in the whites, as this can prevent them from whipping properly.
What Should I Do If The Mousse Is Too Runny?
If the mousse is too runny, ensure it is thoroughly chilled before serving.
More Jamie Oliver Recipe:
Jamie Oliver Lemon Mousse Nutrition Facts
- Calories: 675kcal
- Carbohydrates: 72g
- Protein: 13g
- Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 458mg
- Sodium: 164mg
- Potassium: 231mg
- Sugar: 67g
- Vitamin A: 1675IU
- Vitamin C: 16.3mg
- Calcium: 104mg
- Iron: 1.6mg
Jamie Oliver Lemon Mousse
Description
Jamie Oliver Lemon Mousse is made with fresh lemon juice, lemon zest, eggs, sugar, salt, and heavy whipping cream. This easy Lemon Mousse recipe creates a light and airy dessert that takes about 2 hours and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Double Boiler:Â Fill a large saucepan with a few inches of water and place it over medium-low heat.
- Mix Ingredients:Â Set aside the egg whites. In a large heat-safe bowl, whisk together the yolks and whites of three eggs. Add 1 cup (200 g) of sugar, lemon zest, lemon juice, and a pinch of salt. Mix well.
- Cook the Mixture:Â Place the bowl over the saucepan of simmering water. Stir the mixture continuously with a wooden spoon for about 15 minutes, or until it thickens slightly.
- Cool the Mixture:Â Remove the bowl from the heat and let it cool for 15 minutes. Pour the mixture into a bowl, cover it with plastic wrap directly on the surface, and refrigerate for at least 1-2 hours, or until completely chilled.
- Beat the Egg Whites:Â In a separate bowl, beat the remaining three egg whites on high speed for one minute. Continue beating until stiff peaks form, then add the remaining 2 tablespoons (12 g) of sugar and beat until glossy.
- Combine Mixtures:Â Gently fold the beaten egg whites into the chilled lemon mixture.
- Whip the Cream:Â In another bowl, beat the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the lemon mixture until fully combined.
- Chill and Serve:Â Refrigerate the mousse for at least 30 minutes before serving. Serve cold.
Notes
- Use Fresh Ingredients: Always use fresh lemon juice and zest for the best flavor. Bottled lemon juice won’t give you the same fresh, tangy taste.
- Separate Egg Whites Carefully:Â Make sure no yolk gets into the egg whites when separating them. Any trace of yolk can prevent the whites from whipping properly.
- Control the Heat:Â When cooking the lemon mixture, keep the heat low. High heat can cause the eggs to scramble instead of forming a smooth custard.
- Fold Gently:Â When combining the egg whites and whipped cream with the lemon mixture, fold gently. This keeps the mousse light and airy.
- Chill Thoroughly:Â Allow enough time for the mousse to chill completely in the fridge. This helps the flavors meld and gives the mousse the right texture.
Jamie Oliver Lemon Mousse