This citrus mousse makes a mouth-watering dessert. Sprinkle it with spiced biscuits to take it to the next level.
Serves66
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
2/3 cup (150g) caster sugar
2 large lemons, rind finely grated, juiced
2 extra-large Coles Australian Free Range Egg yolks
1/2 cup (125g) mascarpone
1/4 cup (60g) sour cream
3/4 cup (185ml) thickened cream, whipped
Coles Almond Spekulatius biscuits, broken, to serve
Finely grated lemon rind, extra, to serve
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Method
Step 1
In a medium heatproof bowl, rub sugar and 1 tbs lemon rind between fingertips until moist and fragrant. Whisk in 1/3 cup (80ml) lemon juice and the egg yolks until well combined.
Step 2
Place the bowl over a medium saucepan of simmering water. Using an electric mixer, whisk the lemon mixture for 6 mins or until light, fluffy and thick enough to coat the back of a spoon. Set aside for 10 mins to cool.
Step 3
Whisk the mascarpone and sour cream into the lemon mixture until well combined. Using a large silicone spatula, gently fold in the whipped cream, in 2 batches, until combined.
Step 4
Divide the mousse among serving bowls. Place in the fridge to chill for 1 hour or until set. Sprinkle the biscuit and extra lemon rind over the mousse to serve.
Swap me Any type of shortbread or spiced biscuit works well in this recipe.
Prep time15 mins15 minutes, + cooling & chilling time
+ cooling & chilling time
Ingredients
2/3 cup (150g) caster sugar
2 large lemons, rind finely grated, juiced
2 extra-large Coles Australian Free Range Egg yolks
1/2 cup (125g) mascarpone
1/4 cup (60g) sour cream
3/4 cup (185ml) thickened cream, whipped
Coles Almond Spekulatius biscuits, broken, to serve
Finely grated lemon rind, extra, to serve
Description
This citrus mousse makes a mouth-watering dessert. Sprinkle it with spiced biscuits to take it to the next level.
Method
Step 1
In a medium heatproof bowl, rub sugar and 1 tbs lemon rind between fingertips until moist and fragrant. Whisk in 1/3 cup (80ml) lemon juice and the egg yolks until well combined.
Step 2
Place the bowl over a medium saucepan of simmering water. Using an electric mixer, whisk the lemon mixture for 6 mins or until light, fluffy and thick enough to coat the back of a spoon. Set aside for 10 mins to cool.
Step 3
Whisk the mascarpone and sour cream into the lemon mixture until well combined. Using a large silicone spatula, gently fold in the whipped cream, in 2 batches, until combined.
Step 4
Divide the mousse among serving bowls. Place in the fridge to chill for 1 hour or until set. Sprinkle the biscuit and extra lemon rind over the mousse to serve.
Swap me Any type of shortbread or spiced biscuit works well in this recipe.
