Mother’s Day was last week and now I finally got time to post my Mother’s Day dessert.
I have been searching for something nice, yummy and fresh for a long time that was worth trying out.
Then I found this awesome recipe by Zoe Francois, she is such an inspiration and posts the best sweet treats ever, and I just knew this recipe had to be good!
Lemon and Lime Mousse, with strawberries. My mom loves strawberries and I just knew: this has to be it!
Seriously, mom loved the heart shaped strawberries…something so simple but with a lovely message!
You can really taste both, fresh lemons and the intense flavor of the limes, such a great combination!
Please read on to see more photos and to get the recipe.
- Prep Time 30 minutes
- Baking Time has to be cooled in refrigerator
- Difficulty Medium
For the Lemon & Lime Mousse:
- 6 eggs
- 1 cup sugar
- 1/2 teaspoon salt
- 3/4 cup juice (organic lemons and limes)
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
For the strawberries:
- 1 pound fresh strawberries, sliced thin
- 1/4 cup sugar
- recipe calls for 1 to 2 tablespoons orange flavored liqueur but I used a little bit of strawberry syrup (Monin)
- TO MAKE THE MOUSSE, FOLLOW THESE STEPS:
- Before you start, zest the lemon and limes (wash them before you zest them!), then juice them. Keep the zest!
- 1. In a saucepan whisk together 3 eggs, 3 yolks (reserve the 3 egg whites!), 3/4 cup sugar, salt, juice, and zest. Cook over medium heat while stirring constantly, until it thickens, about 10 minutes or longer.
- 2. Your lemon curd has to be thick like pudding, then it is done.
- 3. Now press the lemon curd through a very fine mesh strainer. Let it cool, then cover with plastic wrap and refrigerate until the lemon curd is cool. I took Zoe’s advice and made this one day ahead.
- 4. Now whip the egg whites and remaining sugar until they reach stiff peaks.
- 5. Add 1/3 of the whites to the cooled lemon curd. Gently fold the remaining whites in.
- 6. Whip your heavy cream with 1 tsp. vanilla extract, again until stiff peaks.
- 7. Fold the whipped cream gently into your lemon mousse…(heaven!).
- 8. Fold just until the cream is smoothly incorporated – and taste it…! I added a little bit more vanilla extract and even a little bit more whipped cream, I love it a little sweeter.
- 9. Place the mousse into a piping bag and fill the jars evenly.
- TO MAKE THE STRAWBERRIES, FOLLOW THESE STEPS:
- 1. Start with very fresh strawberries, cut them into pieces and add as much sugar as you like. But the syrup I added made it sweet so I did not need that much sugar.
- 2. Mix the cut strawberries, sugar and liqueur/syrup in a bowl or pitcher. Let the berries sit for at least 30 minutes, so they release some of their juices. Can be made a couple of hours in advance. I found a couple of bigger strawberries, sliced them thin and used a cookie cutter to cut out hearts – these came on top of the other sliced strawberries in the jars.
- 3. Spoon the strawberries over the mousse, then add a heart shaped strawberry on top and close the jar.
- 4. Serve immediately or refrigerated for several hours.
- 5. Serve cooled and enjoy – thanks Zoe, for this great recipe!!
A couple of more photos for you…
I absolutely adored this dessert, if you have never made lemon curd, try it out, it is SO good and fresh tasting. Just right for summer!!
Have a good week,