Ingredients
Scale
- 250 ml Limoncello (Italian lemon liqueur)
- 300 ml whipping cream
- 3 large egg yolks
- 100 g sugar
- 2 teaspoons fresh lemon zest
- 1 packet gelatin (approx. 10 g)
- 2 tablespoons water (for gelatin)
Instructions
- Soak the gelatin in 2 tablespoons of cold water for about 5 minutes.
- Mix the egg yolks with the sugar in a bowl until creamy.
- Add the Limoncello and lemon zest to the egg-sugar mixture and stir well.
- Heat the soaked gelatin over low heat until fully dissolved, ensuring it doesn’t boil.
- Stir the dissolved gelatin slowly into the Limoncello mixture, stirring continuously to prevent the eggs from curdling.
- Whip the cream in a separate bowl until stiff peaks form.
- Fold the whipped cream gently into the Limoncello mixture until well combined.
- Distribute the mousse mixture evenly into small bowls or one larger bowl.
- Chill the bowls in the refrigerator for at least 4 hours.
- Serve the mousse decorated with additional lemon zest, fresh berries, or mint.
Notes
For a non-alcoholic version, replace the Limoncello with lemon juice or syrup. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 130mg