This dessert takes no time at all to whip up, and it’s really, really tasty, especially if you like lemon. Three out of my four boys loved it, even the little one, who won’t eat yogurt or pudding. He wanted to try it because he thought I was holding a bowl of cake batter. At first, he wasn’t so sure about it because it’s quite lemony, but it didn’t take him long to ask for more. This dessert lasted less than an hour in our apartment last night. Granted, it doesn’t make a ton, but what it did make disappeared almost into thin air in no time.
I seem to be on a lemon kick these days. This is the third lemon recipe I’ve made recently. My next post will be for an excellent lemon risotto I made.
When I made the recipe, I didn’t use any heavy cream. I imagine it would have made the mousse a little smoother if I had.
If you like mousse, and you need a quick tasty treat, you must try this recipe.
Lemon Mascarpone Mousse
Recipe by Mark Bittman from Kitchen Express1 lemon, zested and juiced
1 cup mascarpone cheese
1/4 cup sugar
1 – 2 Tablespoons heavy cream (if needed)Whisk together the lemon zest, lemon juice, sugar and mascarpone cheese until smooth. If necessary add a small amount of heavy cream to help smooth out the mousse. Chill in the refrigerator and serve in pudding cups. Drizzle with honey if desired.
Yield: 3 servings
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Oh, I’m lovin’ this one. So simple and those flavors go together perfectly.
Sounds great, trying this weekend. Thanks. 🙂
OK, this is so easy to make and it’s DELICIOUS!!!! It’s so creamy and light, it’s just perfect!
These recipes are worth a trip out to the market, in the chilly rain!..for that is where I am headed, to pick up the mascarpone and the chamomile tea ~ so that I can make the Lemon Mascarpone mousse and shortbread..this was nice to Stumble on to, thank you for sharing.
Sincere,
Mare
I just made this…I think I just died and went to heaven!!
This will be my dessert at the next dinner party!
Thanks for sharing!
using this recipe for a dinner party tomorrow night! serving it in dark chocolate cups! 😀
Tiffany – this will be amazing in dark chocolate cups. Yum!
Love it. I used a bit extra juice and am serving it with fresh raspberries if i don’t eat it all before my guests get here.
Just made this, it’s amazing! Probs going to stick it on a biscuit base. Just wanted to say thank you 🙂
Thanks Nikki. I haven’t made this in a while. I think it’s time for another batch!
Great recipe and so easy. I’ve made it twice now and the 2nd time added Limoncello for the adults.
I served a generous dollops of this lemon mousse atop Liege waffles. Then I drizzled a gooseberry coulis over the mousse and topped with fresh black raspberries.
Will make this, but should i need the heavy whipping cream, should i whip it first or just the liquid?
I don’t think you can go wrong either way, but I would not whip the cream prior to mixing it in. Good luck!
This was absurdly easy to make and WOW, way better than I ever would have guessed. I dipped strawberries in it (to die for) but you could really even use this to fill a layer cake. Would also be a stellar stand-in for clotted cream on scones. Long story short, I’ll be making this one again. 😂
Thanks for the feedback Nicole. So glad you enjoyed the recipe.