Italian Limoncello Mousse with Fresh Lemon

Name: Italian Limoncello Mousse with Fresh Lemon
Prep time: 30 min
Cook time: 5 min
Total time: 4 h 35 min
Yield: 4 servings
Ingredients: 400 ml Cold heavy cream (min. 30% fat); 100 ml Limoncello; 50 ml Freshly squeezed lemon juice; 1 tbsp Lemon zest (finely grated, from 1 large lemon); 3 large Large egg yolks; 80 g Granulated sugar; 3 sheets Gelatin sheets; 30 ml Cold water (for gelatin)

Difficulty

medium

Time

4h 35m

Price Category

average

Calories

High

Savor the sunny flavors of Italy with this light and refreshing Limoncello Mousse! This dessert is perfect as an elegant finish to a dinner party or simply as a special treat for everyday indulgence. The creamy texture and the vibrant lemon-liqueur taste are guaranteed to enchant your taste buds. Easily prepare this Italian classic and enjoy a touch of Mediterranean flair!

ingredients

4 Servings

400 ml Cold heavy cream (min. 30% fat)100 ml Limoncello50 ml Freshly squeezed lemon juice1 tbsp Lemon zest (finely grated, from 1 large lemon)3 large Large egg yolks80 g Granulated sugar3 sheets Gelatin sheets30 ml Cold water (for gelatin)

Steps

Prepare Gelatin & Zest

Soak gelatin sheets in cold water for 5-10 minutes. Finely zest one lemon and squeeze 50ml of juice.

Whip Cream

In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside in the fridge.

Make Limoncello Base

In a heatproof bowl, whisk egg yolks and granulated sugar until pale and creamy. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Whisk continuously for 3-5 minutes until the mixture thickens slightly and reaches 70°C (160°F). Remove from heat.

Combine with Gelatin

Squeeze excess water from the gelatin sheets and add them to the warm egg yolk mixture, stirring until fully dissolved. Stir in the Limoncello, fresh lemon juice, and lemon zest. Let it cool down to room temperature, stirring occasionally.

Fold in Cream

Gently fold the whipped cream into the cooled Limoncello mixture in two additions, being careful not to deflate the cream.

Chill & Serve

Divide the mousse into serving glasses or a large bowl. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set. Garnish as desired before serving.

Extra Tips

► Ensure all ingredients, especially the cream, are very cold for best whipping results.

► When folding, be gentle to maintain the airy texture of the whipped cream and egg whites.

► For an extra touch, garnish with fresh berries or a thin lemon slice before serving.

Nutrition

	Per 100g	Per Serving 150g
Calories	380 kcal	570 kcal
Protein	6g	9g
Fat	28g	42g
Carbohydrate	25g	38g
Fiber	0g	0g
Sugar	22g	33g