Quick Lemon Mousse

from ButterYum
makes 4 servings


  • 1/3 cup freshly squeezed lemon juice, strained 
  • 1/4 cup cold water
  • 1 packet (or 2 1/4 teaspoons) unflavored powdered gelatin
  • 1/2 cup granulated sugar (or more if needed)
  • pinch fine salt
  • 1 cup cold heavy cream
  • fresh berries and candied lemon slices for garnish


  1. In a small bowl, combine lemon juice and water; sprinkle gelatin on top and let sit until softened, about 2 minutes. Fill a medium bowl with ice water; reserve.
  2. In a small saucepan, combine gelatin mixture, sugar, and salt over medium heat; stir until gelatin and sugar dissolve, about 4 minutes.
  3. Remove from heat and cool in ice bath; stirring occasionally until mixture reaches room temp, about 1 minute.
  4. In a large bowl, whip heavy cream until soft peaks form.
  5. Add cooled gelatin mixture and continue to whip to desired consistency.
  6. Divide among dessert dishes and chill in the freezer for 10 minutes, or chill in the refrigerator for 30 minutes. Garnish and serve.

Note: This recipe can be made in advance by reducing the gelatin to 1 1/2 teaspoons; chill in the fridge for 1 1/2 hours. Truth be known, I sampled some leftover mousse made with the full amount of gelatin that had been refrigerated for several hours - it was a tad on the firm side, but still quite edible and delicious.

adapted from Everyday Food