Skip to main content

Lemon mojito mousse

Kevin Van Paassen/The Globe and Mail

This is a modern take on lemon mousse. To make this recipe even easier you can buy jars of lemon curd. You can make smaller servings or double the recipe to feed more.

Servings: 4

Ready time: 3 hours, including cooling time

Curd

1 cup granulated sugar

1/2 cup unsalted butter

1 tbsp grated lemon zest

1/4 cup lemon juice

4 egg yolks, well-beaten

Mousse

1 cup lemon curd (above)

1/2 cup mascarpone

2 tbsp finely chopped mint

2 tsp grated lime zest

2 tsp icing sugar

1/2 cup whipping cream

4 mint leaves

Method

Combine sugar, butter, lemon zest, juice and egg yolks in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 7 to 10 minutes. Do not let the mixture boil or it will curdle. Remove from heat and let cool. Refrigerate until needed. (It also freezes well).

Stir lemon curd and mascarpone in a large bowl. Set aside. Crush mint, lime zest and icing sugar with a mortar and pestle or the back of a spoon. Whip cream until stiff peaks. Fold mint mixture into cream. Remove 1/4 cup of the whipped cream mixture and set aside. Fold remaining cream into lemon curd mixture.

Divide lemon mousse evenly into four 1/2-cup dishes. Top with a dollop of mint cream and a mint leaf.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨