Lemon and Fresh Blackberry Mousse

Name: Lemon and Fresh Blackberry Mousse
Prep time: 20 min
Total time: 20 min
Cuisine: France
Ingredients: 2 lemons (finely grated zest and juice); 3 eggs (whites and yolks separated); 70 g of granulated sugar; 150 ml of heavy cream (well chilled); 1 pinch of salt; 125 g of blackberries (fresh and washed)

No reviews yet

This lemon and blackberry mousse strikes an ideal balance between the tangy creaminess of citrus and the fruity sweetness of fresh berries. Perfectly airy and no-bake, it brings a welcome touch of freshness at the end of a summer or fall meal.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 3 h
Difficulty: Medium
Per person: €1.20

By the CookinBreak team

Ingredients 6

cups

Estimated cost €4.80

For the topping

1 cup blackberriesfresh and washed

Equipment

Electric mixerfor whipping the cream and beating the egg whites
Glass coupesfor individual plating
Flexible spatulafor gently folding in the mixtures
Fine graterfor removing the zest without the bitter pith

Instructions

Tap a number to check off the step, and a time to start a timer.

Wash the lemons thoroughly. Finely grate the zest of one lemon, then squeeze the juice of both.

Come back to this recipe anytime

With your free account: your saved recipes, shopping lists in 1 click and allergy alerts.

Continue with Google

With my email I already have an account

In a large bowl, whisk the egg yolks with the powdered sugar and the zest until the mixture turns pale and frothy.

Add the lemon juice to the pale egg mixture and whisk vigorously to blend it in well.

In a well-chilled bowl, whip the heavy cream to firm peaks with the electric mixer.

In another clean bowl, beat the egg whites to firm peaks with the salt.

Gently fold the whipped cream into the lemon cream with a flexible spatula, using circular motions from the bottom up.

Then add the beaten egg whites, folding just as gently to keep an airy, lump-free texture.

Divide the mousse among the glass cups and place them in the refrigerator for at least so they set to a firm consistency.

Just before serving, arrange the fresh blackberries nicely on top of each cup.

A recipe worth making again?

Save it to your recipe box and find it on all your devices. It's free.

Continue with Google

With my email I already have an account

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

35 minEasy

As a main

5.0

Homemade Duchess Potatoes

1 h 05Easy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

218kcal

Protein5 g9%
Carbs18 g33%
Fat14 g58%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a very firm whipped cream that will help the mousse hold without gelatin, put your heavy cream along with the mixer bowl and whisks in the freezer for 10 minutes before you start.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the mousse and the fresh blackberries does not tolerate freezing.

Storage : How long does it keep?

Contains raw eggs and fresh blackberries. Eat within 24h maximum, kept chilled in an airtight container.

Making ahead : Can you make it the day before?

Yes

Can be made the day before to set in the cold. Eat within 24h maximum after preparation because of the raw eggs.

Reheating : How do you reheat it?

Not reheated. Eaten fresh.

Variations

Replace the blackberries with fresh raspberries or blueberries depending on what you have picked.
Use limes for a more exotic, fragrant citrus note.
Add a spoonful of mascarpone to the cream for an even denser, more indulgent texture.

Mistakes to avoid

Do not whip the cream in a warm bowl, it could split and fail to whip.
Do not fold in the beaten egg whites too vigorously, or you risk deflating the air and making the mousse runny.
Do not skip the chilling time, which is essential to give the mousse a perfect hold without gelatin.

Frequently asked questions

Can you replace the full-fat cream with light cream?

No, you must use heavy cream with at least 30% fat. Light cream will not whip and the mousse would sorely lack body.

Do you need to add gelatin to make the mousse set?

The recipe does not need it: the natural acidity of the lemon juice combined with the firm whipped cream and beaten egg whites ensures a perfect set after 3 hours in the refrigerator.

Can you make this dessert with frozen blackberries?

Yes, but make sure to thaw them thoroughly on paper towels before placing them on the cups so their juice does not soak the mousse.

How do you adjust the tartness if the lemons are very acidic?

Taste the yolk and lemon mixture before folding in the cream: you can adjust the sweetness by adding 10 g more sugar to your liking.