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Frosty Lemon Mascarpone Mousse is my go-to dessert when I want something that feels luxurious yet refreshing. The combination of tangy lemon and creamy mascarpone creates a treat that is both indulgent and light, perfect for warm days or serving after a special meal.
I first whipped this up during a summer cookout and loved how the zesty lemon flavor balanced the rich creaminess. It has since become my signature refreshment whenever friends visit, and I always get asked for the recipe.
Ingredients
- Mascarpone cheese: Adds luscious creaminess opt for Italian mascarpone and always check expiration dates for quality
- Heavy whipping cream: Creates the fluffy mousse base look for cream with no added thickeners for the best whip
- Granulated sugar: Brings sweetness to balance the tartness finer sugar blends more easily
- Lemon zest: Provides concentrated citrus flavor choose unwaxed lemons and zest only the outer yellow part
- Fresh lemon juice: Delivers brightness and acidity for best results juice the lemons yourself right before preparing
- Vanilla extract: Rounds out the flavor pure vanilla gives a warmer taste than imitation
- Gelatin: Adds stability and structure especially useful if you plan to serve the mousse at a party optional but helpful in hotter weather
- Water: For blooming the gelatin always use cold water so the gelatin absorbs evenly
Step-by-Step Instructions
- Prepare the Gelatin:
- If you decide on extra stability start with the gelatin. Sprinkle it evenly over cold water in a small bowl. Wait about five minutes until it becomes spongy and fully absorbed. Heat it gently in the microwave for about ten seconds just until dissolved. Do not let it boil. Let it cool just to room temperature so it does not seize when added.
- Mix the Mascarpone Base:
- Combine mascarpone cheese and granulated sugar in a large bowl. With a hand or stand mixer beat until completely smooth with no lumps. Scrape the bowl often so all the sugar is incorporated. Add lemon zest and freshly squeezed lemon juice then mix again until uniform. The combination should be creamy and aromatic. Lastly pour in the vanilla extract and blend one final time.
- Whip the Cream:
- Pour cold heavy cream into a separate chilled bowl. Use clean beaters to whip until soft peaks form meaning the cream stands up but gently curls when the beater is lifted. Avoid beating too long or it will start to look grainy. If you are using gelatin gently stir the cooled gelatin into the whipped cream now so it disperses evenly.
- Combine and Chill:
- Take the whipped cream and gradually fold it into the mascarpone lemon base. Do this in batches using a spatula run it under and over rather than stirring to keep the mixture light and airy. When the two mixtures are just combined and look even transfer the mousse into individual serving glasses or bowls. Cover each one and chill in the refrigerator for at least two hours or up to a day. The mousse firms up beautifully and the flavors meld while it sits.
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I adore using homemade mascarpone and fresh lemons because you can really taste the difference in brightness and creaminess. It reminds me of sunny childhood afternoons when my grandmother let me help zest lemons for her pastries. The scent filled the whole kitchen and always made me smile.
Storage Tips
You can keep this mousse in the fridge for up to three days. Make sure to cover each dish tightly with wrap to avoid absorbing other fridge aromas. If you want to prep far in advance the gelatin will help it stay set even overnight but it’s always at its fluffiest if enjoyed within the first day.
Ingredient Substitutions
If mascarpone is unavailable you can swap in cream cheese just make sure it is softened before blending. Greek yogurt adds a little tang as well though the mousse will be more tart. Meyer lemons work beautifully if you prefer a sweeter citrus note and you can substitute orange or lime zest for a fun twist.
Serving Suggestions
Top each mousse with berries thin lemon slices or a sprinkling of crushed pistachios for color and contrast. I also love serving it with crisp biscotti or shortbread cookies on the side for dipping. It works just as well in elegant dessert glasses for formal occasions as it does in simple jars for a picnic.
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Experimenting with different citrus fruits is one of my favorite ways to personalize this recipe. The creaminess of mascarpone mixed with the pop of lemon just always makes me think of sunny afternoons and happy family gatherings.
Frequently Asked Questions
- → How do I get a light and airy mousse texture?
Gently fold the whipped cream into the mascarpone mixture, ensuring the mixture stays fluffy and avoids deflation.
- → Can I make this mousse ahead of time?
Yes, prepare and chill the mousse for up to 24 hours. Cover well to maintain a fresh and silky texture.
- → Is gelatin necessary for this mousse?
Gelatin is optional but helps the mousse stay stable, especially if you plan to serve it outside or keep it for several hours.
- → How do I zest lemons without bitterness?
Use a microplane or fine grater to zest only the yellow skin, avoiding the white pith for the best flavor.
- → What can I use as a topping?
Candied lemon slices, a sprinkle of zest, or fresh berries make bright, flavorful garnishes for added appeal.
- → Can I substitute mascarpone with another cheese?
Full-fat cream cheese may be used for a denser result, but it changes the mousse's flavor and texture slightly.