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Lemon Mousse from Seaspice

Perfect for summer, this no-bake dessert from Chef Jill Montinola boasts sweet and citrusy notes

Lemon Mousse

serves three


3 gelatin sheets, bloomed
3 egg whites
150 grams heavy cream
3 egg yolks
2 lemons, juiced and zested
100 grams sugar


Whip egg whites until they form medium peaks, and transfer into a bowl. Whip the heavy cream until it forms soft peaks, and transfer into another bowl. Mix together the sugar and lemon zest. Heat up the lemon juice. Melt the bloomed gelatin.

Whip yolks and sugar and lemon zest mixture until ribbons start to appear. Slowly add in the lemon juice mixture; it will be very loose and fluid. Place the bowl in an ice bath, stirring frequently. Chill until the mixture is fluffy, but not stiff. Slowly fold the whites into the yolk mixture. When that is finished, do the same with the whipped heavy cream. Immediately pipe the completed mixture into a martini glass. To make sure it stays solid, wrap each martini glass tightly and chill until ready to serve. 

To serve, unwrap each martini glass, and garnish the lemon mousse with fresh berries and citrus slices. Enjoy!