Quick Lemon Mousse
This quick lemon mousse recipe is a deliciously light and fluffy dessert that you can make in minutes. It's a great choice for a last-minute dinner party dessert.
Ingredients
- 2 lemons
- 1 lemon jelly
- 1/4 pint water
- 14.5 oz can evaporated milk
- angelica to decorate
Instructions
- Reserve four slices of lemon for decoration. Grate the rind from one lemon and extract the juice from both.
- Melt the jelly in the water over a gentle heat. Remove the pan from the heat, add the lemon rind and juice. Pour into a small bowl and leave to cool.
- Whisk the evaporated milk until thick and doubled in volume. Carefully fold in the jelly mixture and pour into a large glass dish. Chill for about an hour or until set.
- Decorate with the lemon slices and pieces of angelica.
Notes
Freezer Tip
Double or whipping cream can be frozen in its whipped state. Spoon the whipped cream into a plastic container and label with the quantity of unwhipped cream. Defrost and use as required.
Double or whipping cream can be frozen in its whipped state. Spoon the whipped cream into a plastic container and label with the quantity of unwhipped cream. Defrost and use as required.
Calories: 155 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 8g
Saturated Fat: 5 g
Cholesterol: 30 mg
Sodium: 112 mg
Potassium: 386 mg
Fiber: 2 g
Sugar: 12 g
Vitamin A: 257 IU
Vitamin C: 31 mg
Calcium: 283 mg
Iron: 1 mg