Creamy Lemon Mousse Five Minutes (Printable Version)
Smooth lemon mousse with real cream, condensed milk, fresh zest, and a tangy, airy finish in just five minutes.
# What You'll Need:
→ Mousse Base
01 -
200 ml cold heavy cream (30–35% fat)
02 -
200 g sweetened condensed milk, chilled
03 -
100 ml freshly squeezed lemon juice
04 -
1 tsp finely grated lemon zest
→ Garnish
05 -
Lemon zest curls
06 -
Fresh mint leaves
# Steps To Follow:
01 -
In a chilled mixing bowl, whip the cold heavy cream using an electric mixer until soft peaks form. Ensure the volume remains light and airy—avoid overbeating.
02 -
Using a spatula, gently fold the chilled sweetened condensed milk into the whipped cream, maintaining a smooth, airy consistency.
03 -
Gradually add the freshly squeezed lemon juice while folding gently. The texture will thicken immediately. Add the grated lemon zest and fold until the mixture is smooth and silky.
04 -
Pipe or spoon the mousse into glass serving cups for an elegant presentation. Use a piping bag for defined swirls if desired.
05 -
Top each serving with delicate lemon zest curls and a fresh mint leaf. Serve directly or refrigerate for increased firmness.
# Notes and Tips:
01 -
For a visually appealing dessert, use natural daylight to enhance the presentation. Arrange whole lemons, a grater with fresh zest, and a spoon dipped in the mousse nearby for depth in photos.