Easy Raspberry Lemon Mousse is a refreshing and tangy summer dessert.
You will need a food processor or blender.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: British
Servings: 6
Author: Susie@Everyday Cooks
Ingredients
250mlboiling water
1lemon jelly1-pint size
4lemons
300mldouble cream
400gcan condensed milk
200gfresh raspberries
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Instructions
Preparation:
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.
Notes
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.