Slide background

Easy Lemon Mousse Recipe

0:10 Prep time
2:00 Cook time
4 Servings


  • 200g Ricotta
  • 200g Crème Fraîche
  • 2 Tbs Icing Sugar
  • 1 Tsp vanilla Essence
  • 160g (1/2 cup) lemon curd, plus extra, to serve
  • 45g (1/4 cup) Almonds, chopped
  • Fresh blueberries, to serve
  • Fresh mint leaves, to serve (optional)


Step 1

Use electric beaters to beat the ricotta in a bowl until smooth. Add the crème fraîche, icing sugar and vanilla. Beat until thickened slightly. Fold in the lemon curd.

Step 2

Spoon extra lemon curd among four 125ml (1/2 cup) serving glasses. Divide the ricotta mousse among the glasses. Place in the fridge for 2 hours or until firm.

Step 3

Serve topped with the almonds and blueberries, and mint, if using.

Slide background
Slide background