Lemon and Raspberry Mousse on Shortcrust Pastry
Discover our delicious lemon and raspberry mousse recipe on a shortcrust pastry base. Perfect for 8 people, this dessert combines the freshness of lemon with the sweetness of red fruits, offering a unique and refined tasting experience. Whether for a special celebration or a dinner with friends, this dessert quickly becomes the star of the table. Moreover, its presentation in glasses or ramekins adds an elegant touch to your evening. The shortcrust pastry, crispy and slightly sweet, provides a perfect contrast to the creamy lemon mousse while the raspberries bring an explosion of flavor in every bite. Additionally, the recipe is easy to follow and requires little effort for a stunning result. Don't wait any longer to delight your guests with this lemon and raspberry mousse, a dessert that will captivate the taste buds of young and old alike.
- Preparation time: 30 minutes
- Cooking time: néant
- Servings: for 8 people
- Difficulty: Difficult
Ingredients
- - Pour la pâte sablée :
- - 22 ladyfingers
- - 125 g unsalted butter
- Pour la crème :
- - 1 yellow lemon
- - 120 g powdered sugar
- - 2 sheets of gelatin
- - 500 g thick cream (or 350 g yogurt + 150 g thick cream)
- Garniture :
- - A few fresh strawberries or raspberries
Preparation
1. Preparation of the dough: Crumble the ladyfingers finely.
2. Cut the butter into small cubes, heat in the microwave for 15 seconds to soften, then mix the softened butter with the crumbs using your fingers until you obtain a homogeneous dough.
3. Preparation of the lemon mousse: Squeeze the juice of one lemon and grate the zest of half a lemon. Mix the juice, zest, egg yolks, and sugar, then thicken over low heat.
4. Meanwhile, soak the gelatin sheets in cold water.
5. Once the lemon mixture has thickened, remove it from the heat, let it cool slightly, then incorporate the softened gelatin sheets.
6. In a mixing bowl, whip the thick cream until you achieve a fluffy texture.
7. In another mixing bowl, beat the egg whites until stiff peaks form.
8. Gently fold the lemon mixture into the whipped cream, then add the egg whites carefully to avoid breaking them.
9. Preparation of the ramekins (or glasses): Spread two-thirds of the shortcrust pastry in the bottom of the ramekins. Add a few strawberries or raspberries, then cover with the lemon mousse. Sprinkle with the remaining crumbs of shortcrust pastry. Cover again with mousse and decorate with strawberries or raspberries.
10. Let the ramekins rest overnight in the refrigerator. Be careful to place them in a large dish or cover them to prevent the mousse from absorbing odors from the refrigerator!
