The secret to achieving a perfect lemon mousse lies in the balance between the rich, creamy texture of the whipped cream and the bright, tangy burst from the fresh lemon juice and zest. The cream cheese adds a velvety smoothness, while the whipped cream brings an airy lightness that melts on your tongue. Every spoonful is a refreshing combination of sweet and tart, with the lemon zest lending a subtle yet zesty fragrance that makes the dessert both indulgent and refreshing.
Ingredients:
- 340 g cream cheese, softened
- 200 g erythritol (or your preferred sweetener)
- 1 pinch of salt
- 1 teaspoon lemon zest (from one lemon)
- 1 fresh lemon (juice)
- 240 g cold whipped cream (approximately 1 cup)
Instructions:
1. Prepare the Lemon Base: Begin by zesting one lemon using a fine grater or zester. Ensure that only the bright yellow outer skin is used as the zest, avoiding the bitter white pith underneath. Set the zest aside for later use. Next, cut the lemon in half and juice it. You should get around 2-3 tablespoons of juice, depending on the size of the lemon. Strain the juice to remove any seeds or pulp.
2. Whip the Cream Cheese: In a large mixing bowl, add the softened cream cheese, erythritol, and a pinch of salt. Use an electric mixer or hand whisk to beat the ingredients together until smooth and creamy. The cream cheese mixture should be free of lumps and well-combined with the erythritol. The pinch of salt enhances the overall flavor and balances the sweetness.
3. Add Lemon Flavor: To the cream cheese mixture, add the lemon zest and freshly squeezed lemon juice. The zest provides a fragrant, bright lemon aroma, while the juice adds the tangy citrus punch. Beat the mixture again until the lemon is fully incorporated, and you have a thick, lemony base. This is the core of your mousse, which will give it that refreshing citrus kick.
4. Whip the Cream: In a separate, chilled bowl, pour in the cold whipping cream. Using a whisk or electric mixer, whip the cream until stiff peaks form. This step is crucial as the whipped cream provides the light, airy texture of the mousse. Be careful not to overwhip the cream, as it could turn grainy and lose its smooth consistency.
5. Fold the Whipped Cream: Once your whipped cream is ready, it’s time to combine it with the lemon cream cheese base. Gently fold the whipped cream into the lemon mixture, working in batches. Start by adding about one-third of the whipped cream to the lemon mixture and carefully folding it in using a spatula. Continue adding the remaining whipped cream in portions, being cautious not to deflate the mousse. The folding technique helps maintain the airy texture that defines mousse.
6. Chill and Serve: After combining the whipped cream and lemon base, the mousse should have a light, fluffy consistency. Spoon the mousse into individual serving glasses or bowls. Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld. Garnish with a bit of extra lemon zest or a thin lemon slice just before serving for an elegant touch.
