Ingredients
Biscuit Base
- 175 g dry biscuits (Breton pancakes type)
- 60 g warm melted sweet butter
Lemon Mousse
- 2 small organic yellow lemons (to extract 50 g juice and zest of half a lemon)
- 250 g mascarpone cheese
- 3 medium eggs, separated
- 80 g granulated sugar (divided: 20 g for egg whites, 60 g for egg yolks)
Instructions
- Prepare Biscuit Base: Crush the dry biscuits into a coarse sand texture and place them in a small container. Add the warm melted sweet butter and mix well until the crumbs are moistened. Spoon this mixture evenly into the bottom of six dessert glasses, creating a solid base layer. Place the glasses in the refrigerator to chill while you prepare the mousse.
- Beat Egg Whites: In a clean bowl, whisk the egg whites until they begin to foam slightly. Gradually add 20 g of the granulated sugar and continue whisking until soft peaks form. The egg whites should be firm enough to hold their shape but still soft to the touch.
- Prepare Lemon Mixture: Finely zest half a lemon and extract juice from the two small lemons until you have 50 g of lemon juice. In a separate bowl, beat the egg yolks with the remaining 60 g granulated sugar until the mixture becomes pale and creamy. Add the mascarpone cheese and whisk until the mixture is smooth without lumps. Stir in the lemon juice and zest to combine all the flavors.
- Fold in Egg Whites: Using a spatula, gently fold the whipped egg whites into the lemon mascarpone mixture in three batches. Be careful to fold gently to retain the light and airy texture of the mousse.
- Assemble and Chill: Spoon or pipe the lemon mousse over the chilled biscuit base in each dessert glass, filling them evenly. Refrigerate the filled glasses for about 2 hours to allow the mousse to set and chill thoroughly before serving.
Notes
- This lemon mousse can be made up to one day in advance and stored covered in the refrigerator to maintain freshness.
- Using organic lemons ensures a bright, flavorful zest and juice without bitterness.
- For a non-alcoholic variation, no additional flavorings are needed as the biscuit base and mascarpone provide richness.
- Be careful not to overfold the egg whites to preserve the mousse’s light texture.
- Serve the mousse very fresh for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
