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Easy Lemon Mousse Recipe

0:10 Prep
2:00 Cook
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.

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