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
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
- Soak the gelatine in cold water. Warm 60g of the purée with the sugar until steaming, then dissolve the squeezed gelatine in it.
- Stir in the remaining purée and salt. Cool until just beginning to thicken.
- Whisk the cream to soft peaks. Fold the yoghurt into the lemon base, then fold in the cream in three additions.
- 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.
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