How to Make Perfect Lemon Mousse
Have you ever had problems with your lemon mousse? It may have become liquid quickly and not aerated as you wanted. Today, I'll teach you the trick for that never to happen again. Let's start it!
Equipment
- Blender
- Refrigerator
Ingredients
- 13.76 oz of Sweetened Condensed Milk (390 g)
- 7.05 oz of Heavy Cream (200 g)
- 3/4 cup of Freshly Squeezed Lemon Juice 6.09 fl oz (180 mL)
- 3/4 cup of Powdered Milk 2.37 oz (67 g)
- Lemon Zest to taste
Instructions
- Place sweetened condensed milk, heavy cream, freshly squeezed lemon juice, and powdered milk in a blender and blend for 1 minute
- Add lemon zest and mix with a spatula
- Pour into a round dish with a 8.66-inch (22 cm) diameter and refrigerate until well chilled
- When serving, decorate with more lemon zest
Notes
- Valid to: 3 days if stored in the refrigerator