in Dessert Recipes

Lemon mousse with raspberries

updated

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Ingredients for 4 servings:

  • 300 g yogurt, whole milk
  • 500 g raspberries
  • 1 lemon(s), juice and grated zest, unsprayed
  • 1 pack of vanilla sugar, bourbon
  • 1 vanilla pod(s), the pulp
  • 6 tbsp powdered sugar
  • 200 g cream, whipped
  • 4 sheets of white gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Soak and squeeze the gelatine. Mix together the yogurt, lemon juice, grated lemon zest, vanilla sugar, vanilla bean pulp, and 4 tablespoons of powdered sugar. Add the gelatine and mix well. Fold in the stiffly whipped cream. Rinse 4 cups of the cream with cold water and pour evenly into the cream. Cover and chill for at least 4 hours. Leave a few raspberries for garnish, purée the rest with 2 tablespoons of powdered sugar and pass through a fine sieve. Carefully turn the mousse out onto plates and garnish with raspberry puree and raspberries.

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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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