Mary Berry’s Lemon Mousse is made with full-fat crème fraîche, Greek yoghurt, luxury lemon curd, fresh lemon juice, fresh blueberries, and a crunchy hazelnut & oat topping. This delicious lemon mousse recipe creates a delightful dessert that takes about 35 minutes to prepare and can serve up to 8 people.
This Lemon Mousse Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Lemon Mousse Ingredients:
FOR THE HAZELNUT & OAT TOPPING
- 25g (1oz) butter
- 2 tbsp honey
- 100g (4oz) large porridge oats
- 50g (2oz) demerara sugar
- 50g (2oz) hazelnuts, roughly chopped
- 40g (1½oz) plain flour
FOR THE LEMON MOUSSE
- 200g (7oz) full-fat crème fraîche
- 200g (7oz) Greek yoghurt
- 3 tbsp luxury lemon curd
- Juice of ½ lemon
- 200g (7oz) fresh blueberries
How To Make Mary Berry Lemon Mousse?
- Preparation: You will need 6–8 small glasses and a baking sheet lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
- Make the Topping: Melt the butter and honey in a saucepan. Add the oats, sugar, hazelnuts, and flour, and mix well. Spread the mixture out on the prepared baking sheet. Bake for about 15–20 minutes, turning halfway through, until golden brown. Remove from the oven and leave to cool on the tray until cold and crunchy.
- Prepare the Lemon Mousse: In a bowl, mix the crème fraîche, Greek yoghurt, lemon curd, and lemon juice until well combined.
- Assemble the Dessert: Divide the blueberries between the glasses and press them down firmly. Spoon the lemon mousse over the blueberries and sprinkle the hazelnut & oat topping on top.
Recipe Tips:
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes the mousse taste much better than bottled juice.
- Chill the Mousse Well: Let the mousse chill in the fridge for at least an hour. This helps the flavors mix and makes the mousse smoother.
- Watch the Topping Closely: The topping can burn quickly, so keep an eye on it while it’s in the oven. Stir it halfway through baking.
- Press Blueberries Down: When you add the blueberries to the glasses, press them down a bit. This keeps the mousse on top and makes the dessert look neat.
- Serve Right Away: After putting the dessert together, serve it immediately so the topping stays crunchy.
What To Serve With Lemon Mousse?
This creamy Lemon Mousse pairs well with shortbread cookies, fresh berries, almond biscotti, or a light fruit salad. It can also be served alongside a glass of dessert wine, a cup of herbal tea, or a scoop of vanilla ice cream for a delicious dessert.
How To Store Leftovers Lemon Mousse?
- Refrigerate: First, let the leftover Lemon Mousse cool to room temperature. Then, cover the glasses with plastic wrap or transfer the mousse to an airtight container. Refrigerate for up to 2 days.
- Freeze: Lemon Mousse is not recommended for freezing because the texture may become grainy and lose its smoothness when thawed. It’s best to enjoy this dessert fresh or after being refrigerated for a short time.
Mary Berry Lemon Mousse Nutrition Facts
Serving Size: 1 serving (approximately 110g)
- Calories: 175
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 33g
- Dietary Fiber: 0g
- Sugars: Not specified
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry’s Chocolate Yoghurt Cake
- Mary Berry Orange Shortbread Fingers
- Mary Berry Apple Tart
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Pecan And Cinnamon Ripple Squares
Mary Berry Lemon Mousse
Description
Mary Berry’s Lemon Mousse is made with full-fat crème fraîche, Greek yoghurt, luxury lemon curd, fresh lemon juice, fresh blueberries, and a crunchy hazelnut & oat topping. This delicious lemon mousse recipe creates a delightful dessert that takes about 90 minutes to prepare and can serve up to 8 people.
Ingredients
FOR THE HAZELNUT & OAT TOPPING
FOR THE LEMON MOUSSE
Instructions
- Preparation: You will need 6–8 small glasses and a baking sheet lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
- Make the Topping: Melt the butter and honey in a saucepan. Add the oats, sugar, hazelnuts, and flour, and mix well. Spread the mixture out on the prepared baking sheet. Bake for about 15–20 minutes, turning halfway through, until golden brown. Remove from the oven and leave to cool on the tray until cold and crunchy.
- Prepare the Lemon Mousse: In a bowl, mix the crème fraîche, Greek yoghurt, lemon curd, and lemon juice until well combined.
- Assemble the Dessert: Divide the blueberries between the glasses and press them down firmly. Spoon the lemon mousse over the blueberries and sprinkle the hazelnut & oat topping on top.
Notes
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes the mousse taste much better than bottled juice.
- Chill the Mousse Well: Let the mousse chill in the fridge for at least an hour. This helps the flavors mix and makes the mousse smoother.
- Watch the Topping Closely: The topping can burn quickly, so keep an eye on it while it’s in the oven. Stir it halfway through baking.
- Press Blueberries Down: When you add the blueberries to the glasses, press them down a bit. This keeps the mousse on top and makes the dessert look neat.
- Serve Right Away: After putting the dessert together, serve it immediately so the topping stays crunchy.