This light, airy, and delicate mousse packs a lemony punch. It is delicious all on its own for a dessert. Or you can get a little more fancy and turn it into a parfait, I love to do this in the summer with fresh raspberries layered between the lemon mousse. Well now that I’ve made us all want a parfait out on the sunny patio I will bring it back to reality (at least mine). It is the middle of winter in Alberta so not really a decent raspberry around, and don’t get me started on the price. However my middle little person had a great achievement at school and she wanted lemon mousse to celebrate. So my parfait pity party aside we can still enjoy our mousse, but know that I will spend most of this post resenting that it’s Winter. Rambling aside, with a few blueberries and some white chocolate toppers this dessert will still be fun and the perfect way to celebrate.
All you need to make this is 1 1/2 cups of the Lemon Curd Recipe (don’t worry it leaves the exact amount you need to fill the Lemon Meringue Doughnuts) some whipping cream, icing sugar, and vanilla. ( You know what you don’t need? Raspberries…sorry I got side tracked)
It really is as simple as making a quick Chantilly cream to fold into your lemon curd. Chantilly cream is just whipped cream sweetened with icing sugar and vanilla extract. Why did this paragraph sound like a line from a “Fancy Nancy” book?
Put the whipping cream in the bowl of your stand mixer, with the vanilla. Using the whisk attachment whip the cream, on medium, until soft peaks start to show.
Add in the icing sugar and continue whipping on medium speed. Whip until the peaks are stiffer and hold their shape when the whisk is lifted.
Once the Chantilly cream is light and airy remove the bowl from the stand mixer. Add half the Chantilly cream into the lemon curd and fold it in until it is all incorporated. You want to take your time and be gentle as you fold (not stir) it together so you don’t knock the air out of your cream. But don’t worry even me and my man hands were gentle enough so you should be fine. Add in the remaining cream and fold it in until fully incorporated.
After that I like to use mason jars, or fancy glasses, to serve the mousse. Place some of the mousse into each cup and top with a few blueberries. If you have time, and are disappointed it’s not a parfait, you can melt some chocolate and pipe out some fun little toppers also.
I just melted half the chocolate in the microwave until it was soft, but still slightly had shape, and added the remaining chocolate. Let it sit a few minutes and then stir and it will become a nice smooth consistency for pipping.
Now Enjoy this light and refreshing treat (even though its not a parfait and its Winter)
Lemon Mousse Recipe
1 cup Heavy (or whipping) cream
1/4 cup Icing sugar
1 tsp. Vanilla extract
1 1/2 cups Prepared lemon curd
- Place cream in the bowl of stand mixer, fitted with the whisk attachment, and add vanilla.
- Whip on medium (medium high depending on your mixer) until soft peaks form.
- Add in the icing sugar. Return the mixer to medium and beat the cream until stiff peaks from and it holds its shape when the whisk is lifted.
- Remove bowl from mixer and add the 1 1/2 cups lemon curd
- Using a spatula carefully fold in the curd until it has fully incorporated with the Chantilly cream. Do not stir, you want to be careful to keep the air we whipped into the cream.
- Place a serving into each of your serving containers (serves about 6 depending on the container used).
- Top with a few washed blueberries and some chocolate curls or toppers.
- Refrigerate until ready to serve.
- Leftovers last about 8 hours refrigerated.