Description
Lemon Mousse is a light, creamy dessert with a perfect balance of tart lemon and smooth, silky texture. It’s an effortless yet elegant treat that can be made in just under two hours, providing a refreshing end to any meal. With a biscuit base and a luscious, lemon-flavored mousse on top, this dessert is both simple and sophisticated.
Ingredients
Scale
- 200g Biscuits
- 6 tablespoons Melted Butter (80g)
- 4 cups Milk (950 ml)
- 3/4 cup Sugar (170g)
- 5 tablespoons Cornstarch (45g)
- 1/2 cup Plain Yogurt (120g)
- 1/3 cup Lemon Juice (100 ml)
- 1 1/4 cups Water (300 ml)
- 3 tablespoons Cornstarch (25g)
- 1/2 teaspoon Turmeric or Food Coloring
- 1/4 cup Sugar (50g)
- Melted White Chocolate (for decoration)
Instructions
- Prepare the Biscuit Base: In a mixing bowl, crush the biscuits into fine crumbs. Add the melted butter and mix until well combined. Press the mixture into the base of an 8×11-inch cake mold (18×28 cm). Refrigerate for 30 minutes to set.
- Make the Milk Filling: In a saucepan, combine the milk, sugar, and cornstarch. Heat over medium, whisking constantly until the mixture thickens to a creamy consistency. Remove from heat and stir in the plain yogurt. Pour the mixture over the chilled biscuit base. Chill for 30 minutes in the fridge.
- Prepare the Lemon Syrup: In a small saucepan, combine lemon juice, water, cornstarch, turmeric (or food coloring), and sugar. Stir and bring to a simmer over low heat, thickening until it forms a syrup. Remove from heat and allow it to cool.
- Assemble the Mousse: Once the milk filling has set, pour the cooled lemon syrup over the top. Use a spatula to spread it evenly. Refrigerate for 1 hour to allow the layers to firm up.
- Decorate: Before serving, drizzle melted white chocolate on top to add a delicate touch of sweetness and elegance.
Notes
- You can use any type of biscuits for the base, but digestive or graham crackers work well.
- To make the mousse more citrusy, add lemon zest to the milk filling before chilling.
- This recipe can be made a day ahead. Store in the fridge for up to 2 days.
- Prep Time: 10 minutes
- 1 hour 30 minutes:
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American