Mary Berry’s Lemon Mousse is a light, tangy, and refreshing dessert that captures the essence of a classic, creamy treat with a citrus twist. Known for her traditional yet innovative approach to British baking, Mary Berry’s version of lemon mousse offers a perfect balance of sweetness and tartness, making it a delightful conclusion to any meal.
The mousse itself is a simple yet elegant dessert that is served chilled, often in individual glasses or a large dish for sharing. What sets it apart from other lemon-based desserts is the fluffy texture, which results from a combination of whipped cream and whipped egg whites. This airy consistency, paired with the sharp, citrusy flavor of lemons, creates a delightful contrast that is both refreshing and indulgent.
Lemon mousse is a versatile dessert that can be prepared for a special occasion, such as a summer dinner party, or simply as a light treat to enjoy on a lazy afternoon. The recipe also lends itself well to customization, with some variations incorporating a hint of vanilla or a dash of liqueur for added depth.
Mary Berry’s Lemon Mousse Recipe
Ingredients Needed
The ingredients required to make Mary Berry’s Lemon Mousse are straightforward but essential in achieving the right balance of flavor and texture. Here’s what you’ll need:
- Lemons (4-5 medium-sized) – The star ingredient of this mousse. You’ll need both the zest and juice of fresh lemons for the best taste. The zest adds an aromatic fragrance, while the juice provides that signature tartness.
- Caster Sugar (100g) – This fine sugar dissolves easily, ensuring a smooth sweetness without graininess, which is key for the creamy texture of the mousse.
- Egg Yolks (3) – The egg yolks contribute richness and help bind the mousse together. They form the base of the creamy mixture, giving it a luxurious consistency.
- Double Cream (300ml) – Heavy cream is essential for achieving the velvety texture that makes the mousse feel indulgent. Whipped double cream lightens the mixture and helps achieve that airy quality.
- Egg Whites (3) – Beaten egg whites are whipped into stiff peaks and folded into the mixture. They help lighten the mousse and give it that signature fluffy, cloud-like texture.
- Gelatine (1½ teaspoons) – A small amount of gelatine helps set the mousse and gives it a smooth, firm consistency once chilled. It’s important not to overuse gelatine, as the mousse should still maintain its airy nature.
- Water (a little for dissolving the gelatine) – Used to dissolve the gelatine, ensuring it is evenly distributed throughout the mousse.
Equipment Needed
While the list of ingredients is relatively simple, the right equipment is crucial for the best result. Here’s what you’ll need:
- Mixing Bowls – You’ll need a few mixing bowls: one for the lemon mixture (egg yolks and sugar), one for the whipped cream, and another for the egg whites. Glass or stainless steel bowls work best.
- Electric Hand Whisk or Stand Mixer – To beat the egg whites into stiff peaks and whip the cream. An electric whisk is ideal for these tasks because it saves time and ensures a smooth, fluffy texture.
- Zester and Juicer – A zester for the lemon peel and a juicer to extract the juice from the lemons efficiently.
- Saucepan – For gently heating the lemon juice and dissolving the gelatine.
- Sieve – To strain the lemon mixture to ensure it’s smooth and free from any pulp or zest.
- Serving Glasses or a Large Dish – The mousse can be served in individual glasses or a large bowl for family-style servings.
- Whisk – A hand whisk or silicone spatula for gently folding the whipped egg whites into the lemon cream mixture without deflating them.
Instructions To Make Mary Berry’s Lemon Mousse
Making Mary Berry’s Lemon Mousse is a straightforward process, but there are a few key steps that ensure you end up with the lightest, creamiest texture possible. Here’s how to make it:
- Prepare the Gelatine: Start by dissolving the gelatine in a small bowl with about 3 tablespoons of cold water. Let it stand for 5 minutes until it softens, then gently heat it in a saucepan over low heat, stirring until the gelatine has completely dissolved. Set aside to cool slightly.
- Prepare the Lemon Mixture: Zest and juice the lemons, then place both the zest and juice into a medium saucepan. Add the caster sugar and egg yolks. Heat gently over low heat, stirring constantly to prevent the eggs from scrambling. Once the mixture thickens slightly and is warm (but not boiling), remove from heat. Stir in the dissolved gelatine and mix until well combined. Allow this lemon mixture to cool to room temperature.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Be careful not to over-whip, as it can turn into butter. Once done, set the whipped cream aside.
- Whisk the Egg Whites: Using a clean bowl and whisk, beat the egg whites until they form stiff peaks. This is crucial for the mousse’s lightness, so make sure the egg whites are whipped properly.
- Fold Everything Together: Once the lemon mixture has cooled, gently fold the whipped cream into it. Be careful not to deflate the cream. Then, fold in the beaten egg whites, one-third at a time, ensuring everything is incorporated without losing the airy texture.
- Chill the Mousse: Spoon the mixture into individual serving glasses or a large serving bowl. Chill in the fridge for at least 4 hours, or until set. The mousse should have a smooth, light texture when you serve it.
- Serve and Enjoy: Once set, you can garnish the mousse with extra lemon zest, fresh mint, or even a few berries for added color and flavor. Serve chilled and enjoy this creamy, citrusy delight!
Tips And Tricks
- Lemon Freshness: Always use fresh lemons rather than bottled lemon juice for the best flavor. Fresh zest is more aromatic and will add depth to your mousse.
- Gelatine Tips: Be sure to dissolve the gelatine fully, and let it cool slightly before adding it to the lemon mixture. If you add it when it’s too hot, it could cause the mousse to set unevenly.
- Egg Whites: The key to achieving the right texture is in properly beating the egg whites. If they are not stiff enough, the mousse may not have the desired airy consistency. Ensure there is no trace of yolk in the whites, as any fat can prevent them from whipping up properly.
- Chill for Longer: If you’re not sure the mousse is set enough, leave it in the fridge for an extra hour or two. It should hold its shape when served and have a delicate, melt-in-the-mouth texture.
- Personalizing: You can add other flavors like a splash of limoncello or vanilla to elevate the flavor profile. Additionally, topping the mousse with fresh berries or a drizzle of raspberry coulis can create a beautiful contrast of flavors.
Mary Berry’s Lemon Mousse is a beautiful, timeless dessert that perfectly balances the tang of lemons with the creamy, fluffy texture that everyone loves. The method, though simple, requires attention to detail, particularly when it comes to folding in the whipped cream and egg whites to maintain the mousse’s airy texture. The result is a sophisticated dessert that is light enough to enjoy after a heavy meal yet indulgent enough to serve at any special occasion. With a few key ingredients and simple techniques, this dessert is an easy win for anyone who loves citrusy treats and decadent textures. Whether you’re a seasoned baker or just starting out, Mary Berry’s Lemon Mousse is a recipe that guarantees success.
Easy Recipe Variations For Mary Berry’s Lemon Mousse
Mary Berry’s lemon mousse is already a crowd-pleasing treat, thanks to its light, airy texture and refreshing citrus flavor. But what if you want to put your own twist on this classic dessert? There are many ways to adapt and personalize Mary Berry’s lemon mousse recipe to suit different tastes, dietary restrictions, or seasonal ingredients. Here are some creative variations to try:
1. Berry-Infused Lemon Mousse
Adding berries to the lemon mousse is a simple yet effective way to give it an extra burst of flavor and color. You can either fold fresh berries like raspberries, blueberries, or strawberries directly into the mousse for a marbled effect or layer them at the bottom of the serving dish. For a more intense berry flavor, you can also prepare a quick berry compote (by simmering the fruit with a touch of sugar) and pour it over the mousse just before serving. This variation pairs the tartness of the lemon with the sweet, tangy taste of the berries, creating a perfect balance.
2. Lemon And Lime Mousse
If you’re a fan of citrus but want a more complex flavor profile, try combining lemons and limes. Use the zest and juice from both fruits, which will give the mousse a slightly sharper, more fragrant citrus kick. The lime adds a tropical vibe, complementing the lemon’s familiar brightness. A touch of lime zest on top for garnish adds a pop of color and extra zest.
3. Vegan Lemon Mousse
For a dairy-free and egg-free version of Mary Berry’s lemon mousse, a few simple swaps are all you need. Replace the cream with coconut cream (or any plant-based alternative) and use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites to create that fluffy texture. Sweeten with maple syrup or agave nectar for a vegan-friendly alternative to powdered sugar. This variation maintains the light, airy quality of the original while being suitable for those with dietary restrictions.
4. Lemon And White Chocolate Mousse
For a more indulgent take on the classic recipe, try adding melted white chocolate into the mousse mixture. The creamy sweetness of the white chocolate balances out the tang of the lemon, resulting in a dessert that’s both rich and refreshing. You can melt the white chocolate gently over a double boiler or in the microwave, then let it cool slightly before folding it into the lemon mixture. This variation offers a luxurious twist on Mary Berry’s original recipe, making it perfect for a special occasion.
5. Lemon And Ginger Mousse
For those who love a bit of spice, incorporating fresh grated ginger or ground ginger powder into the mousse can add an exciting flavor contrast to the lemon. Ginger’s warmth and slight heat complement the citrus’ tartness beautifully. You can even use candied ginger pieces as a garnish or to fold into the mousse for an extra punch of flavor.
6. Lemon Mousse Parfaits
For a fun, visually appealing presentation, you can transform Mary Berry’s lemon mousse into parfaits. Layer the mousse with crumbled shortbread biscuits, granola, or toasted coconut flakes to add crunch and texture. You can also alternate layers of mousse with fruit compote or fruit coulis to add variety and a vibrant burst of color. Parfaits are a great option for dinner parties or gatherings, as they can be assembled ahead of time and served in individual portions.
Storing Leftovers
Lemon mousse, with its delicate texture and tangy flavor, can be a little tricky to store, but it’s definitely possible to keep leftovers fresh for a few days if you follow some simple guidelines.
1. Refrigeration
After making the mousse, it should be stored in an airtight container in the fridge. The mousse will generally keep for about 2 to 3 days, but the earlier you eat it, the better. The texture tends to soften slightly as it sits, so while it may still taste delicious, it might lose some of its fluffy consistency after the first day.
2. Covering And Protection
If you’ve already served the mousse and are storing it in individual portions, make sure the containers are sealed tightly to prevent the mousse from absorbing any odors from the fridge. For larger amounts, you can cover the surface of the mousse with a piece of plastic wrap, ensuring that it’s touching the surface of the mousse to prevent a skin from forming. Alternatively, you can cover the entire dish with a tight-fitting lid if it’s in a large bowl or a similar container.
3. Freezing (For Short-Term Use)
If you have a significant amount of leftover mousse and want to store it for longer, you can freeze it-but keep in mind that the texture may change slightly after thawing. The mousse may lose its fluffy consistency and become a bit more dense, so it’s not the best option for long-term storage. However, if you don’t mind a slight shift in texture, spoon the mousse into airtight containers or freezer-safe bags and store it in the freezer. To thaw, simply place it in the fridge for several hours before serving.
4. Tips For Freshness
To preserve the mousse’s flavor, it’s best to avoid storing it with any garnishes or toppings. Fresh fruit, whipped cream, or any crunchy elements should be added just before serving, as these ingredients may spoil more quickly than the mousse itself.
What To Eat With Mary Berry’s Lemon Mousse?
Mary Berry’s lemon mousse is versatile enough to pair with a wide variety of foods, making it the perfect dessert for any occasion. Here are some ideas for what to serve alongside or with the mousse to elevate the dining experience:
1. Shortbread Biscuits
The buttery, crumbly texture of shortbread biscuits pairs wonderfully with the smooth, light texture of lemon mousse. You can serve the mousse with a few freshly baked shortbread cookies on the side, or even crumble them on top for added texture. The richness of the shortbread complements the refreshing tang of the mousse, making for a perfect contrast in both flavor and texture.
2. Fresh Berries
As mentioned in the recipe variations, fresh berries (such as strawberries, raspberries, or blackberries) work beautifully with lemon mousse. The juicy, sweet, and tart berries contrast nicely with the mousse’s lightness. You can serve them on the side or fold them into the mousse itself, or even use them as a garnish. For an extra flair, drizzle a bit of berry coulis or a simple syrup over the fruit to elevate the flavors.
3. Sliced Almonds Or Toasted Coconut
If you want to add a bit of crunch to your mousse, serve it with sliced almonds or toasted coconut. These ingredients bring a nutty, crunchy texture that works well with the smoothness of the mousse. Almonds have a rich, slightly sweet flavor, while coconut adds a tropical feel that can enhance the citrus notes of the mousse.
4. Lemon Curd Or Lemon Syrup
For a more intense lemon flavor, serve the mousse with a dollop of homemade lemon curd or a drizzle of lemon syrup. The curd’s richness complements the mousse’s lighter texture, while the syrup adds an extra touch of sweetness and tang. This pairing brings out the best of the lemon flavors in both the mousse and the curd.
5. Chocolate
For a more decadent option, serve lemon mousse with a side of dark chocolate. The bitter notes of dark chocolate balance out the tartness of the lemon, creating a delightful contrast. You can serve the mousse with chocolate shards, a chocolate ganache drizzle, or even chocolate-dipped strawberries for a luxurious touch.
6. Prosecco Or Sparkling Wine
If you’re looking to make the meal feel extra celebratory, pair the mousse with a glass of prosecco or another sparkling wine. The bubbles and refreshing acidity of the prosecco complement the mousse’s light texture and citrus flavor, creating a harmonious balance that’s perfect for a festive occasion.
Conclusion
Mary Berry’s lemon mousse is a simple yet sophisticated dessert that brings a burst of citrus freshness to any meal. With just a few ingredients, it’s easy to prepare and incredibly versatile. Whether you choose to stick with the classic recipe or experiment with variations like berry-infused mousse, vegan options, or even the addition of white chocolate, there’s no shortage of ways to make this dessert your own.
While the mousse is best enjoyed fresh, it can be stored in the fridge for a few days or even frozen for a longer shelf life. When serving, you can pair it with a range of complementary flavors, from shortbread biscuits and fresh berries to decadent chocolate and sparkling wine. No matter how you serve it, Mary Berry’s lemon mousse is a dessert that will leave everyone wanting more-light, airy, and always refreshing.
FAQs
What Are The Key Ingredients In Mary Berry’s Lemon Mousse?
Mary Berry’s lemon mousse recipe includes a few simple yet flavorful ingredients. You’ll need double cream, caster sugar, lemon juice, lemon zest, and egg whites. The combination of fresh lemon zest and juice gives the mousse its signature tangy flavor, while the egg whites help create a light and fluffy texture.
Can I Make Mary Berry’s Lemon Mousse In Advance?
Yes, Mary Berry’s lemon mousse is perfect for making ahead. After preparing the mousse, simply chill it in the fridge for at least 2 hours, or overnight for best results. The mousse will firm up and maintain its smooth, airy texture, making it a great option for entertaining or preparing desserts in advance.
Is It Possible To Substitute The Eggs In Mary Berry’s Lemon Mousse For An Egg-free Version?
Yes, if you need to make Mary Berry’s lemon mousse egg-free, you can substitute the egg whites with aquafaba (the liquid from canned chickpeas), which will mimic the texture of whipped egg whites. Whisk it until stiff peaks form and fold it gently into the cream mixture. Just be aware that the flavor may vary slightly due to the substitution.
