Easy Raspberry Lemon Mousse is a light, refreshing and tangy summer dessert. No fiddly gelatine in this quick and easy recipe. Perfect for lunch or dinner outside.
Easy Raspberry Lemon Mousse
I do sometimes make a proper lemon mousse, but I do it less and less often. This Easy Raspberry Lemon Mousse uses a few shortcuts, but if that means we eat lemon mousse more often, I’m all for it!
What makes this Lemon Mousse easy?
It’s easy because I cheat:
- Gelatine – You need something to make the mousse set. Instead of gelatine, I use a lemon jelly. It adds a bit more lemon flavour, but 4 lemons in the recipe means that the overwhelming flavour is of tangy lemon juice
- Condensed Milk – An unusual ingredient, it adds smoothness and sweetness instead of using eggs and sugar. Basically, it’s just easier
- Blitz the lemons – To get an intense lemon flavour this recipe uses all the flesh of the lemons blitzed in a food processor or a blender.
Raspberries with Lemon Mousse?
You could make the recipe without the raspberries if you want a plain lemon mousse. It works well and is even easier.
I like to add the raspberries in the summer to make the most of them. It’s partly because I love eating raspberries as they come so I’m always looking for ways of incorporating them into recipes that basically leaves them whole and uncooked. Strawberries or blueberries would work just as well if you prefer them.
- Lemon zester – I came late in the day to lemon zesters. I used my old box grater (with a different cutter or grater on each side for any requirement) for years. The last time I used it for a lemon I grated my knuckle so badly that I finally gave in and bought a zester. Why didn’t I do it sooner?
If you like this…
Why don’t you try:
Easy Raspberry Lemon Mousse
- 250 ml boiling water
- 1 lemon jelly 1-pint size
- 4 lemons
- 300 ml double cream
- 400 g can condensed milk
- 200 g fresh raspberries
- Put the kettle on to boil
- Tear or snip the jelly into cubes
- Zest the lemons
- Cut the peel and pith from the lemons and remove the pips.
For the Easy Raspberry Lemon Mousse:
- Put the jelly cubes in the processor
- Add 250ml boiling water, lemon flesh, and lemon zest
- Blitz until smooth – about 2 minutes
- Put the mixture in the fridge (in the processor if it fits)
- Chill until just beginning to thicken – 1-1 ½ hours
- Remove from fridge and put back in the processor (if it isn’t already)
- Add the cream and condensed milk
- Blitz until smooth – about 30 sec
- Half-fill 6 glasses with the mousse mixture
- Put 5-6 raspberries into the mixture and cover with more mousse
- Chill until set
- Decorate with raspberries before serving.
Everyday Cooks tip:
- To speed up the chilling time, add less boiling water to the jelly initially and top up with cold water once the jelly has melted. Try 200ml boiling water and 50ml cold water.