in Dessert Recipes

Lemon mousse with mango sauce

updated

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Ingredients for 4 servings:

  • 200 g cream cheese
  • 200 g natural yogurt
  • 125 ml lemon juice
  • 90 g powdered sugar
  • 4 sheets of gelatin
  • 200 g whipped cream
  • 1 large mango(s), well ripe

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

very refreshing on hot days

Mix the cream cheese with yogurt, 100ml of lemon juice, and 75g of the sugar. Soak the gelatine in cold water, squeeze out the excess water, and melt it in a small saucepan. Stir 1 to 2 tablespoons of the cream into the gelatine and stir until smooth. Remove the pan from the heat. Quickly stir this back into the remaining cream and stir until smooth. This prevents unsightly gelatine flakes. Whip the cream and fold it into the mixture. Transfer the cream to a bowl and chill for at least 4 hours. Peel the mango, dice the flesh, and puree it with the remaining lemon juice. Season to taste with sugar and serve with the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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