Does it Freeze Well?
Lemon mousse doesn’t freeze well because the texture can change when thawed. The whipped cream may separate, and the mousse could become watery or grainy. For the best texture and flavor, it’s best to refrigerate the mousse rather than freeze it.
How to Store Lemon Mousse
Store any leftover lemon mousse in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Make sure to cover it well to prevent it from absorbing any odors from other foods in the fridge.
Ingredients
LEMON JUICE
100 ml
ORANGE JUICE
100 ml
GRANULATED SUGAR
40 grams
CORN STARCH
20 grams
ALREADY SWEETENED VEGETABLE CREAM
250 grams
TO GARNISH
ORGANIC LEMON
1
FRESH MINT
to taste
How to Make Lemon Mousse
Step 1
Using a juicer, extract 100ml of lemon juice and the same amount of orange juice.
Step 2
Whisk together the cornstarch and sugar in a heavy-bottomed saucepan.
Step 3
Add, a little at a time, the lemon and orange juice, continuing to mix with the whisk.
Step 4
When the powders and liquids are perfectly mixed, place the saucepan on the heat and, continuing to stir, leave to cook for about 5 minutes.
Step 5
When the cream has thickened move it away from the stove.
Step 6
Transfer it to a small bowl or in a large dish and let it cool completely.
Step 7
Meanwhile, whip the sweetened vegetable cream until stiff using an electric whisk.
Step 8
When the lemon cream is completely cold, combine it with the whipped cream. If the mixture has thickened too much, work it for a moments with an electric whisk.
Step 9
Mix with an electric whisk at medium-low speed until the mixture is frothy, smooth and free of lumps.
Step 10
Transfer the cream into a piping bag fitted with a star-shaped nozzle, then distribute the mousse into individual cups.
Step 11
Garnish with grated lemon zest, a slice of lemon and a few mint leaves. Enjoy!
