Easy lemon mousse
If you want a super easy pudding to finish off a special dinner, try out this zesty, easy lemon mousse. You can use gluten-free cookies for the recipe. For a non alcoholic version use lemon curd and less sugar.
Ingredients
Method
- Beat the cream and lemon zest with some sugar or Stevia, using an electric whisk, until it becomes fluffy.
- Fold in the Limoncello or lemon curd and add a few drops of lemon juice to your taste.
- Bush the biscuits in a plastic bag or clean kitchen towel with a rolling pin into coarse crumbs.
- Divide this between 2 medium or 4 small pots, then spoon over the cream.
- Cover the pots with clingfilm and put them into the fridge for at least 4 hours or overnight.
- Garnish them with lemon zest and perhaps drizzle with Limoncello just before serving.