Lemon Purée Mousse

Use Purée Lemon, Frozen, Boiron (1kg) to make this recipe. Lemon purée makes a smooth mousse without zest or pulp interrupting the texture. A small gelatine base stabilises the citrus, while whipped cream softens the acidity and keeps the result light.

At a glance

• Yield: 6
• Preparation: 20 minutes
• Cooking: 5 minutes
• Chilling or freezing: 4 hours

Purée Lemon, Frozen — Boiron (1kg)

£13.91

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Ingredients

• 180g lemon purée, thawed
• 100g caster sugar
• 3 gelatine leaves, about 6g
• 300ml double cream
• 150g full-fat Greek yoghurt
• 1 pinch fine sea salt

Method

1. Soak the gelatine in cold water. Warm 60g of the purée with the sugar until steaming, then dissolve the squeezed gelatine in it.
2. Stir in the remaining purée and salt. Cool until just beginning to thicken.
3. Whisk the cream to soft peaks. Fold the yoghurt into the lemon base, then fold in the cream in three additions.
4. Divide between six glasses and chill for at least four hours.

Why this recipe works

Lemon is highly acidic, so dispersing it through a gelatine base before adding dairy reduces the risk of curdling. Yoghurt bridges the sharp fruit and rich cream.

Practical tips and variations

• Do not add cold lemon purée directly to warm cream.
• Taste before using all the sugar if the purée is sweetened.
• Fold gently with a wide spatula to retain air.

Serving and storage

Cover and refrigerate for up to two days. Keep chilled until serving.

Frequently asked questions

Can I make lemon mousse without gelatine?

A white-chocolate or egg-based mousse is possible, but it requires a different formula rather than a direct omission.

Why is my lemon mousse grainy?

The fruit base may have been too warm or the acidic purée may have been added directly to dairy.

Can I freeze the mousse?

It can be frozen, but the texture may be slightly less smooth after thawing in the fridge.