Zesty Citrus Mousse

A delightful summer dessert that is light and refreshing. Ideal to serve at the end of a wonderful meal.

3 Lemons (grated rind and juice)
1 Small Orange (grated rind and juice)
6 eggs (separated)
1 cup caster sugar
2 teaspoons gelatine powder (dissolved)
1 teaspoon vanilla essence
600 ml thickened cream (whipped)

Preparation Time:   30-40 minutes + 6-8 hours refrigeration
Cooking Time:     5 minutes (approximately)
Serves:      6-8 people

In a bowl place the egg yolks, lemon rind and orange rind.  Add half the caster sugar, vanilla essence and whisk thoroughly until the mixture becomes light and creamy.  In a heatproof bowl place the lemon juice, orange juice and sprinkle the gelatine.  Place the bowl over a pan of water and bring to a gentle simmer.  Ensure the gelatin has completely dissolved in the juice.  Remove the bowl from the heat, allow to cool for approximately 10 minutes.  Stir the juice and gelatine into the egg yolk mixture.

In a separate bowl, whip the cream until soft peaks form.  Fold into the egg yolk mixture and set aside.

Whisk the egg whites until stiff peaks form, gradually whisk in the remaining caster sugar until stiff and glossy.  Working quickly, lightly fold the egg whites into the egg yolk mixture until well combined.  Pour into the prepared dish, smooth the top and chill for 6-8 hours.

When the mousse has set, sprinkle with ground toasted pistachios and decorate with edible flowers (I used Marigold petals).


Cook’s Tips

You can dissolve the gelatine in lemon and orange juice quickly by placing it in the microwave.  On full power, for 30 seconds, stir between the bursts until it is fully dissolved.  Alternatively, to assist the gelatine and juice to cool down a little quicker, place in the fridge or freezer for a few minutes.

By using a hand whisk in gently motions, to combine the cream, egg yolk mixture and egg whites at the required stages will smooth out the mixture quickly.

For this recipe I used large free range eggs.

Individual glasses, decorative bowls can also be used to serve this wonderful dessert.


14 thoughts on “Zesty Citrus Mousse

      1. Spring? Bah! It’ll probably snow, English weather is so strange! Hopefully summer will be better though! You’re so lucky to have lots of sunshine in Italy!

      2. I cook Italian because my husband is Italian and I love Italian food. He was born in Sicily. I was born in Croatia. Variety is the spice in life! Before you know it summer will arrive in England. For us it will get cold here. Embrace the seasons and let us enjoy what they offer! 🙂

      3. Nice!! Variety definitely is the spice of life! My family are Jamaican, but we have a very mixed culture, so we cook allsorts of cuisines! Croatia… Don’t you have Italian food over there due to migration of Italians or another historical reason? That’s what I’ve heard. Croatia seems like a great place to go on holidays now too! Thanks for the heads up, I truly thought that you were in Italy!

      4. On the Dalmatian Coast there is Italian influence in the cuisine, however, I was born near Zagreb and our influence is Austrian & Hungarian, lots of variety. I thought that your background was Jamaican. I would love to visit Jamaica one day. Have a wonderful Sunday. Until next time Enjoy! 🙂

      5. OK..I’ve learnt something new! I have never been to the parts of Jamaica where my grandparents and dad come from. There are quite a few Parishes(provinces) to visit.. Enjoy the rest of your day!

  1. Awesome!

    I’ve been coming across a lot of great recipes here lately. My wife have been cooking something new about once a week.

    I’m adding your blog to our list of new ideas.
    I came across it on Mostly Blogging so I will be sharing and following.


    1. Thank you Vernon. You and your wife are welcome. I will be off line for a couple of weeks. Working on an updated theme change. When I return I will have a new look. The recipes will keep coming during the year. 🙂

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