This Lemon Mousse with Raspberry Sauce offers a bright, refreshing finish to any meal, combining the zing of fresh lemon curd with the rich sweetness of raspberries and the light pillowy texture of whipped cream. The dessert begins with a homemade lemon curd that cooks on the stovetop until velvety smooth, its tang tempered by sugar and enriched with cornstarch for body and a hint of turmeric for sunny color. Once chilled, the curd is folded into softly whipped heavy cream, creating an airy mousse that melts on the tongue. A vibrant raspberry sauce, made by gently simmering fresh or thawed raspberries with sugar and pectin, provides a jewel‑toned counterpoint. Serve in individual glasses, topped with dollops of whipped cream and drizzles of sauce for a show‑stopping presentation.
Preparation, Cook, Chill, and Total Times
-
Preparation Time: 20 minutes for ingredients and equipment setup.
-
Cook Time: 15 minutes total (5–7 minutes for lemon curd, 3 minutes for raspberry sauce, plus 5 minutes to whip cream and combine).
-
Chill Time: 1–2 hours to firm both curd and mousse.
-
Total Time: Approximately 1.5–2.5 hours, depending on chill time.
Yield
Makes 6 generous servings when presented in 6 oz (180 ml) dessert glasses or small bowls.
Cuisine
Modern European dessert, reflecting French pastry techniques in curd and mousse, with a nod to British fruit sauces.
Full List of Ingredients
For the Lemon Curd:
-
100 ml (about 2/5 cup) freshly squeezed lemon juice (from 2 medium lemons)
-
100 ml (about 2/5 cup) water
-
120 g (2/3 cup) granulated sugar
-
30 g (3 Tbsp) cornstarch
-
1/3 tsp ground turmeric or a pinch for color
For the Raspberry Sauce:
-
100 g (3.5 oz) fresh or frozen raspberries
-
70 g (1/3 cup) granulated sugar
-
3 g (2/3 tsp) fruit pectin or a cornstarch slurry as substitute
For the Whipped Cream:
-
250 ml (1 cup) heavy whipping cream (33–38 percent fat)
-
50 g (1/4 cup) granulated sugar
To Garnish (Optional):
-
Fresh lemon zest
-
Mint leaves
-
Extra raspberries
Step‑by‑Step Cooking Directions
-
In a medium saucepan, whisk together the lemon juice, water, sugar, cornstarch, and turmeric until completely smooth and no lumps remain. Use a fine mesh sieve if needed to remove any starch clumps.
-
Place the pan over low heat and stir continuously with a heatproof spatula or whisk. Within 5–7 minutes the mixture will thicken to a custard‑like consistency. When it coats the back of the spoon and the whisk leaves a trail, remove from heat. Immediately scrape into a shallow bowl to halt cooking, cover the surface with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least one hour until fully cold.
-
While the curd chills, prepare the raspberry sauce. In a small saucepan, combine the raspberries, sugar, and pectin. Bring to a gentle boil over medium heat, stirring frequently. If you lack pectin, whisk together 1 tsp cornstarch with 1 Tbsp water and add once the sauce boils. Simmer for 3 minutes until thickened slightly, then remove from heat. Strain through a sieve if you desire a smooth sauce, pressing with the back of a spoon to extract maximum flavor. Cool to room temperature, then refrigerate until ready to serve.
-
In a large, chilled bowl, pour the heavy cream and sugar. Using an electric mixer on medium‑high speed, whip until stiff peaks form. Be careful not to over‑whip, or the cream will become grainy. Reserve about 3 Tbsp of whipped cream for garnish.
-
Once the lemon curd is fully chilled and thick, gently fold it into the whipped cream, using a spatula in wide strokes from bottom to top to preserve airiness. Aim for a uniform pale yellow mousse that holds its shape.
-
Spoon or pipe the mousse into individual serving glasses or bowls, filling each about two‑thirds full. Drizzle 1–2 Tbsp of raspberry sauce over the mousse in each glass, creating a marbled effect if desired. Finish with a dollop of reserved whipped cream, a sprinkle of lemon zest, and a few fresh raspberries or a mint leaf on top.
-
Chill the assembled desserts for 30 minutes to an hour to allow flavors to meld and textures to firm up further. Serve cold.
Serving Suggestions
Present these mousses on a dessert tray alongside shortbread cookies or crisp meringue kisses for textural contrast. For an adult twist, add a splash of lemon‑infused liqueur or a dusting of limoncello sugar. Pair with a glass of sparkling wine, Prosecco, or a fragrant herbal tea such as chamomile or mint.
Cooking Tips
-
Use freshly squeezed lemon juice for the brightest flavor. Commercial juices often lack the vibrant acidity and can taste flat.
-
Stir the lemon curd constantly over low heat to prevent scorching or uneven thickening.
-
Chill the curd in a shallow dish to speed up cooling and prevent condensation that could water down the mousse.
-
Whip the cream in a cold metal bowl placed atop a larger bowl of ice for extra‑stability in warmer kitchens.
-
Strain the raspberry sauce to remove seeds for a silkier mouthfeel.
Nutritional Information (Per Serving, Approximate)
-
Calories: 280 kcal
-
Protein: 2 g
-
Carbohydrates: 34 g (of which sugars: 23 g)
-
Fat: 18 g (of which saturated fat: 11 g)
-
Fiber: 3 g
-
Sodium: 15 mg
Nutritional Benefits
Lemon juice supplies vitamin C and antioxidants, supporting immune health and skin radiance. Raspberries add dietary fiber and vitamin K, promoting digestive health and bone strength. Heavy cream provides essential fatty acids and vitamin A for eye health. By adjusting sugar levels, you can tailor this dessert to lower‑sugar or diabetic‑friendly diets.
Dietary Information
-
Gluten‑Free: Contains no wheat or gluten ingredients.
-
Vegetarian: Free from meat, fish, and gelatin.
-
Nut‑Free: Safe for nut‑allergic guests.
-
Low‑Lactose Option: Substitute heavy cream with lactose‑free cream.
Why You’ll Love This Recipe
This lemon mousse is both light enough to serve after a hearty meal and decadently rich to satisfy any sweet craving. The no‑bake components simplify preparation, and the dessert can be assembled in stages—curd and sauce in advance, mousse and assembly on the day of serving. The vibrant colors of the yellow curd, white mousse, and red sauce make for an elegant presentation that requires minimal decoration.
Variations to Try
-
Berry Fusion: Swap raspberries for strawberries, blackberries, or a mixed berry medley in the sauce.
-
Citrus Twist: Add orange zest to the curd or substitute half the lemon juice with lime juice for a tropical flair.
-
Herbed Accents: Infuse the cream with chopped basil or mint leaves before whipping for a herbal note.
-
Chocolate Layer: Add a thin layer of melted dark chocolate at the bottom of each glass for a surprising finish.
-
Coconut Cream: Use whipped coconut cream for a dairy‑free version with a subtle coconut aroma.
Frequently Asked Questions
-
Can I use frozen raspberries?
Yes—thaw and drain excess liquid before cooking to prevent a watery sauce. -
How far ahead can I prepare components?
Lemon curd and raspberry sauce can be made up to 2 days in advance; store covered in the refrigerator. Whip the cream and assemble the mousse on the day of serving. -
Why did my curd lump?
Curd lumps if heat is too high or stirring is inconsistent. Cook over gentle heat and whisk continuously. -
Can I use a sugar substitute?
Replace sugar with a 1:1 sugar substitute such as erythritol or allulose; note that texture may vary slightly. -
What if I don’t have pectin?
Use a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) added after boiling; simmer until thickened. -
How do I prevent the mousse from weeping?
Ensure the curd and sauce are fully chilled, and serve the dessert cold, not at room temperature. -
Is this suitable for children?
Yes—no alcohol, gentle sweetness, and nutrient‑rich ingredients make it family‑friendly. -
Can I freeze the mousse?
Freezing is not recommended; chilling in the refrigerator maintains the ideal airy texture. -
How do I clean up sticky curd residue?
Rinse pots immediately in cold water, then wash normally to prevent stubborn sticking. -
Can I use store‑bought curd?
Yes—store‑bought lemon curd works in a pinch, but homemade curd offers superior freshness and flavor.