Easy Raspberry Lemon Mousse
Easy Raspberry Lemon Mousse is a refreshing and tangy summer dessert.
You will need a food processor or blender.
Servings: 6
Ingredients
- 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
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.