Strawberry Lemon Mousse
Strawberry lemon mousse served in hollowed lemons is a fantastic dessert. It's a refreshingly sweet treat that's so delicious you'll make it all summer long.
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Servings: 8
Equipment
- stand mixer
- Food Processor
Ingredients
Strawberry Mousse
- 1 Cup Heavy Whipping Cream
- 1 Pd Fresh Strawberries Hulled and Quartered
- ¼ Cup Granulated Sugar
- ½ Oz Freeze Dried Strawberries
- 2 Tsp Unflavored Gelatin
- 2 Tbsp Water
Lemon Mousse
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- ½ Cup Lemon Curd Homemade or Store Bought
Instructions
Strawberry Mousse
- First, sprinkle the gelatin powder over the water in a small bowl and mix it in. Scrape down any gelatin stuck to the sides of the bowl, then let it sit for 5 minutes.
- Next, put the quartered strawberries, sugar, and freeze-dried strawberries into a blender or food processor. Blend them until they're smooth. Pour this mixture into a medium-sized bowl and set aside.
- Now, take a large bowl and pour in the heavy whipping cream. Whip it on medium-high speed until it becomes thick and forms stiff peaks. This should take about 5 minutes.
- Take the small bowl with the gelatin mixture and heat it in the microwave for 10 seconds to ensure the gelatin fully dissolves. Then pour it into the bowl with the strawberry mixture. Stir everything together until it's fully mixed.
- Carefully fold the whipped cream into the strawberry mixture until there are no more white streaks left. Put the mousse into the fridge to chill while you make the lemon mousse.
Lemon Mousse
- In a large bowl pour in the heavy whipping cream and powdered sugar. Whip it on medium-high speed until it becomes thick and forms stiff peaks. This should take about 5 minutes.
- In another bowl, add the lemon curd and carefully fold the whipped cream into the lemon curd until there are no more white streaks left. Set aside.
Making the Lemon Cups
- Cut a small piece from one end to make the lemon stand steady. Be careful not to cut too deep.
- Then, cut a bigger slice from the other end. Using a paring knife, carefully slice all around the white part inside.
- Use a melon baller or spoon to scoop out the inside of the lemon. Don't poke through the bottom. Save the lemon juice and flesh for lemonade!
- Now it's time to put the mousse in the lemon cups. Start by putting a bit of strawberry mousse at the bottom. Then, add some lemon mousse on top. Keep going, switching between the two mousses until the cup is full.
- Place them in the fridge to chill for at least 30 minutes or overnight. Top with some extra whipped cream, and enjoy!
Notes
- If you want a completely smooth mousse, strain the strawberry mixture before adding the gelatin. We kept the seeds in ours and it looks really pretty.
- Store mousse in the fridge for up to 2 days.
- These recipes can easily be doubled.
- If you want a more lemony flavor, you can add up to ⅔ cup of lemon curd.
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