Lemon Mousse

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Looking for a quick and easy dessert that’s tasty and refreshing, well this Lemon Mousse recipe will do the trick!

about 4 - 6 Portions

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Lemon Mousse

Lemon Mousse:

100 g Lemon Curd
3 Dr. Oetker Free Range Egg White Powder Sachets (3 egg whites)
150 g Dr. Oetker 26% White Chocolate
300 ml Double Cream
15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp)
3 Lemon Zest

preparation

Preparation

Step 1: First things first, line the base of each serving glass of jar with a spoonful of lemon curd. 

Step 2: Next up, make you the Egg White Powder following the instructions on pack and then whisk to form stiff peaks and set aside.

Step 3: Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and then stir, continue to heat in 10 second bursts stirring between each burst until your chocolate is melted. 

Step 4: Pop the cream, Lemon Extract and zest into a large bowl and whisk to form soft peaks. Pour in the melted chocolate and whisk to combine. Stir through half of the egg whites to loosen the mixture and then gently fold in the remaining egg whites. 

Step 5: Spoon or pipe your mousse over the lemon curd in your serving glasses and pop in the fridge to set for about 3 hours or overnight.

Step 6: When you are ready to serve, decorate with a couple of raspberries and some lemon zest. 

Nutritional Information for the recipe Lemon Mousse

Per Serving Per 100 g / ml
Energy 2307 kJ
551 kcal
1938 kJ
463 kcal
Fat 45.04 g 37.85 g
Carbohydrate 30.33 g 25.49 g
Protein 6.16 g 5.18 g

preparation

Preparation

Step 1: First things first, line the base of each serving glass of jar with a spoonful of lemon curd. 

Step 2: Next up, make you the Egg White Powder following the instructions on pack and then whisk to form stiff peaks and set aside.

Step 3: Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds and then stir, continue to heat in 10 second bursts stirring between each burst until your chocolate is melted. 

Step 4: Pop the cream, Lemon Extract and zest into a large bowl and whisk to form soft peaks. Pour in the melted chocolate and whisk to combine. Stir through half of the egg whites to loosen the mixture and then gently fold in the remaining egg whites. 

Step 5: Spoon or pipe your mousse over the lemon curd in your serving glasses and pop in the fridge to set for about 3 hours or overnight.

Step 6: When you are ready to serve, decorate with a couple of raspberries and some lemon zest. 

Nutritional Information for the recipe Lemon Mousse

Per Serving Per 100 g / ml
Energy 2307 kJ
551 kcal
1938 kJ
463 kcal
Fat 45.04 g 37.85 g
Carbohydrate 30.33 g 25.49 g
Protein 6.16 g 5.18 g
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