Easy Lemon Mousse
A light and delicate mousse, flavored with lemon with a touch of mascarpone and mixed biscuits for indulgence!
Ingredients
- 175 g dry biscuits Breton pancakes type
- 60 g warm melted sweet butter
- 2 small organic yellow lemons to extract 50g of juice
- 250 g mascarpone
- 3 medium eggs
- 80 g granulated sugar
Prepare in advance
- Mix the biscuits to reduce them to coarse sand. Pour into a small container then add the melted butter. Mix everything well.
- Place this biscuit mixture in the bottom of dessert glasses, over a few centimeters. Refrigerate while waiting for the rest.
- Beating egg whites. As soon as they become slightly foamy, add 20g of caster sugar then continue to whisk until the egg whites hold together but are still soft.
- Take the fine zest of half a lemon. Squeeze the juice of the small lemons, to collect 50g.
- Beat the egg yolks with the remaining powdered sugar (60g) until they turn white.
- Add the mascarpone. Whisk until you have a smooth mixture, without lumps.
- Then add the lemon juice and zest.
- Using a spatula/spatula, add the beaten egg whites in 3 batches. The resulting mixture should be light and frothy.
- Using a piping bag, or with a spoon, pour the lemon mousse obtained into the dessert glasses, on the biscuit part.
- Refrigerate for about 2 hours before serving, very fresh!
Notes
This lemon mousse can be kept until the day after its preparation.