Lemon Mousse

Lemon Mousse


4 egg yolks

15g granulated sugar

10g lemon zest

300g milk

8g gelatin

150g heavy cream

15g granulated sugar



  1. In a clean bowl, bring together 4 egg yolks and 15g granulated sugar and use a hand mixer to beat until thickened and turns a pale yellow.
  2. In a saucepan, bring together 10g lemon zest and 300g milk, over medium heat, cook until lightly bubbles. Sift once; add into the egg yolks mixture while quickly whisking them together. Pour the liquid back into the saucepan, heat and whisk until lightly thickened. Transfer to a bowl, add in softened gelatin, and mix until well combined. Set aside. You can soften the gelatin in iced water.
  1. In a clean bowl, bring together 150g heavy cream and 15g granulated sugar, and use a hand mixer to beat until lightly thickened. Add in the lemon mixture and mix well.
  2. Pour the liquid into the ramekins; let them set in the fridge to cool for at least 4 hours. Garnish with lemon slices and lemon zest and serve.
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