this delicious fluffy lemon curd mousse with red fruits is so easy, has a surprising taste and can be made in less than 10 minutes. You can serve it immediately, or prepare it and keep it in the fridge.
Last week on the family reunion I prepared the appetizers and the dessert. On several occasions already, we skipped dessert because we had too much before. That's why I decided to have some light appetizers, on of them were the dates filled with goat cheese. Also for dessert, I wanted to make something light and fluffy with a refreshing taste so that everyone could still enjoy it. So I ended up with this fluffy lemon curd mousse.
Last year I made a very similar dessert, mascarpone mousse with red fruits. Basically this one is the same, but I replaced most of the mascarpone by lemon curd. The idea for the lemon curd comes from Annie's noms, a very interesting blog on desserts with a sprinkle of beauty.
Fluffy lemon curd mousse
Ingredients
- 300 ml heavy cream
- 100 gram mascarpone
- 340 gram lemon curd
- 50 gram icing sugar
- red fruits
- Belgian Biscoff cookies
Instructions
- Beat the heavy cream until it is stiff and fluffy. Consider the tips in the article to get the best fluffy cream ever.
- Add the icing sugar (during beating) and the lemon curd and the mascarpone when the cream is beaten up.
- Continue mixing well until the ingredients have integrated completely.
- Transfer the mousse into the dessert bowls. For me three tablespoons per bowl made exact 8 portions.
- Garnish with the red fruit and crumbled Biscoff cookies.
Nutrition
The most difficult part of this dessert is beating up the cream. It also takes a bit of patience to reach the perfect fluffy consistency. Consider the following tips to make your lemon curd the most fluffy experience ever.
- heavy cream: don't buy any light cream for this purpose, because chances are that you won't be able to beat it up properly. This is because the fat in the cream keeps the air bubbles in the cream. Less fat means you can catch less air in the cream. I mostly use cream that has 35%-40% fat.
- cold: the cream should be cold to keep it consistency after beating up. If you are not serving it immediately, put it in the refrigerator.
- start slow: if you use a mixer, don't start on the highest level. Then you divide the cream into some kind of butter and a watery consistence. Start on a low level and then increase speed once you notice the air bubbles are coming. At this stage I also add the icing sugar, which helps to keep the consistency.
- patience: the process of becoming fluffy takes some time. It is difficult in our society, but relax and take your time during mixing. If you follow the given instructions it will work, but it takes a few more minutes.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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