Ingredients
- Mascarpone Cheese (8 ounces / 225g, full-fat): This Italian cream cheese is the heart of the mousse, providing an incredibly rich, smooth, and velvety texture. Ensure it’s at room temperature for easier blending.
- Heavy Cream (1 ½ cups / 360ml, cold): Essential for creating the light, airy volume of the mousse. It must be very cold to whip up properly to stiff peaks.
- Powdered Sugar (¾ cup / 90g, sifted, plus more to taste): Also known as confectioners’ sugar, this dissolves easily into the cream and mascarpone, ensuring a smooth, grit-free sweetness. Sifting prevents lumps.
- Fresh Lemons (2 large): You’ll need both the zest and juice. The zest provides aromatic lemon oils and intense flavor, while the juice adds the signature tang. Organic lemons are preferred if using the zest.
- Almond Extract (1 teaspoon, or to taste): A potent extract that imparts a distinct, warm, nutty almond flavor. Use sparingly as a little goes a long way.
- Unflavored Gelatin (1 ½ teaspoons): This helps the mousse set firmly, especially useful if making it ahead or for a slightly more stable texture. Optional, but recommended for best results.
- Cold Water (2 tablespoons): Used to bloom the gelatin, allowing it to dissolve properly.
- Toasted Slivered Almonds (¼ cup, for garnish): Adds a delightful crunch and visual appeal, reinforcing the almond flavor.
- Optional Garnishes: Fresh berries (raspberries, blueberries), mint sprigs, extra lemon zest or thin lemon slices.
Instructions
- Prepare the Gelatin (if using): In a small, heatproof bowl, sprinkle the unflavored gelatin over the 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom. It will become spongy.
- Zest and Juice Lemons: Zest both lemons, being careful to only get the yellow part and not the bitter white pith. You should have about 2 tablespoons of zest. Then, juice the lemons. You’ll need about ¼ cup (60ml) of fresh lemon juice. Strain the juice to remove any seeds or pulp.
- Dissolve Gelatin (if using): If you’re using gelatin, place the bowl with the bloomed gelatin over a small saucepan of simmering water (or microwave for 10-15 seconds) until the gelatin is completely dissolved and liquid. Do not let it boil. Remove from heat and let it cool slightly while you proceed with the next steps, but don’t let it set.
- Whip the Heavy Cream: In a large, chilled bowl (chilling the bowl and beaters helps the cream whip better), pour in the cold heavy cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until soft peaks form. Gradually add ¼ cup (30g) of the sifted powdered sugar and continue beating until stiff peaks form. Be careful not to overbeat, or it will turn into butter. Set aside in the refrigerator.
- Combine Mascarpone, Sugar, and Flavorings: In a separate large bowl, combine the room temperature mascarpone cheese, the remaining ½ cup (60g) of sifted powdered sugar, lemon zest, lemon juice, and almond extract. Gently beat with the electric mixer on low speed (or whisk by hand) until just combined and smooth. Avoid overmixing mascarpone as it can sometimes curdle or become grainy if beaten too aggressively.
- Temper and Add Gelatin (if using): If using the dissolved gelatin, take about 2 tablespoons of the mascarpone mixture and whisk it into the slightly cooled liquid gelatin. This tempers the gelatin, preventing it from seizing when added to the colder mixture. Then, pour the tempered gelatin mixture into the main mascarpone mixture and whisk gently until fully incorporated.
- Fold in Whipped Cream: Gently fold about one-third of the whipped cream into the mascarpone mixture using a spatula. This lightens the base. Then, add the remaining whipped cream and continue to fold gently until just combined and no white streaks remain. The key is to maintain as much air as possible, so use light, sweeping motions from the bottom up and over.
- Chill the Mousse: Divide the mousse mixture evenly among 4-6 individual serving glasses, ramekins, or small jars. Cover loosely with plastic wrap (ensure the plastic wrap doesn’t touch the surface of the mousse if you want a smooth top).
- Refrigerate to Set: Chill the mousse in the refrigerator for at least 4 hours, or preferably overnight, until firm and well-set. If you didn’t use gelatin, it will need the longer chilling time and will be a bit softer.
- Garnish and Serve: Just before serving, garnish the Lemon Almond Mascarpone Mousse with toasted slivered almonds. You can also add fresh berries, a sprig of mint, or a dusting of powdered sugar for extra elegance.
Nutrition
- Serving Size: one normal portion
- Calories: 420
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 18g
- Protein: 4g