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Instructions
- In a large mixing bowl, use an electric mixer to whip the heavy cream until it forms stiff peaks. Set aside.
- In another bowl, combine the lemon juice, sugar, lemon zest, and vanilla extract. Stir until the sugar is dissolved.
- If using gelatin, dissolve it in 2 tablespoons of warm water and add it to the lemon mixture. Mix well.
- Gently fold the whipped cream into the lemon mixture until fully combined, being careful not to deflate the cream.
- Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours to allow it to set.
- Before serving, garnish with additional lemon zest on top for a pop of color and extra flavor.
Chef’s Tips
- For a stronger lemon flavor, add more lemon zest or juice to taste.
- Make it a day ahead and let it chill overnight for a well-developed flavor.
- Experiment with different citrus fruits like lime or orange for a unique twist.
Nutrition (per serving)
Approximately 250 calories, 3g protein, 30g carbs, 14g fat
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