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Lemon mousse

When I moved to Ottawa, I decided to take most of my stuff with me. I weighed the pros and cons of moving almost everthing and I came to the conclusion that I just couldn’t live without most of it. I couldn’t bear to part with the piles of cookbooks I own, and how could I blog without all my props and such? So, when I moved to Ottawa, I went with a lot of “baggage.”

It all seemed to fit pretty well in my Montreal apartment before going to Ottawa. Trouble is, now that I’m back, I seem to be overwhelmed with too much stuff and not enough space to cram it all in. And I swear it’s not because I spent my entire stay in Ottawa shopping.

I am trying desperately to get/be organized. I dream of color coordinated closets and a logically set-up walk-in, where there’s no threat of purses and clutter crashing down on you at the slightest nudge. I yearn for my little kitchen island to be completely free of ANYTHING except my kitchenaid mixer. A clean, empty counter top and organized baking cupboards would be glorious.

Every day, I focus on a small, small area of my space and try to organize a little of my junk possessions.  I have no idea if I am actually capable of clutter-free living, but I am trying. As a reward for my efforts, there’s lemon mousse. A little cupful is definitely a treat after all the organizing, and it’s super easy to throw together: equal parts lemon curd (store bought if you have no time to make it) and whipped cream (whipped to medium soft peaks) are folded together, spooned into serving cups, and refrigerated overnight to set. Personally, I like to serve it with fresh berries (whatever I can find) and crumbled graham cracker crust. It’s easy and it’s yummy. Now back to organizing the chaos.

 

lemon mousse
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Lemon mousse

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Janice

Ingredients

Lemon mousse

  • 250 mL cold whipped cream 1 cup
  • 250 mL lemon curd 1 cup, <a href="http://www.marthastewart.com/348239/lemon-curd" rel="nofollow">homemade</a> or store bought
  • 1/2 a batch baked graham cracker crust see below for recipe, crumbled, optional
  • 170 grams fresh raspberries 1 package, optional

Graham cracker crumble

  • 125 grams graham cracker crumbs 1 1/4 cups
  • 15 –30 grams granulated sugar 1–2 tbsp
  • 70 grams unsalted butter 5 tbsp, melted

Instructions

For the mousse

  1. In a medium bowl, whip the cream to medium soft peaks.
  2. A a dollop or two of the whipped cream and add it to a small bowl containing the lemon curd. Stir to mix well and lighten the curd.
  3. Add the lightened curd to the bowl of whipped cream and fold it in.
  4. Transfer the lemon mousse to serving dishes and refrigerate overnight.
  5. Serve with crumbled graham cracker crust and fresh raspberries.

For the crumble

  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.
  2. Combine the graham cracker crumbs with the granulated sugar.
  3. Add the melted butter and stir til the crumbs are evenly coated and clump nicely when squeezed together.
  4. Transfer crumbs to the baking sheet in a mound, pressing and spreading it out evenly (don’t worry if it doesn’t reach the edge). You are making a giant flat cookie here basically..
  5. Bake for 10 minutes, and let cool before crumbling over the lemon mousse.

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4 Responses to Lemon mousse

  1. Peggy G. July 27, 2012 at 8:23 pm #

    This mousse sounds incredibly tasty! I definitely need to sit down and organize our house – it gets to be a daunting job sometimes!

  2. Charlotte July 28, 2012 at 2:32 pm #

    This looks so easy and delicious!

  3. Diane, A Broad July 31, 2012 at 1:27 am #

    I have a cup of lemon juice hanging out in the fridge after I used all the zest for limoncello. I think I know where that juice is going…

  4. angela@spinachtiger August 15, 2012 at 2:01 pm #

    So pretty and refreshing. I’m a lemon lover.

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