A mousse de limão é uma sobremesa clássica, amada pela sua combinação perfeita de doçura e acidez. Leve, arejada e incrivelmente refrescante, esta receita é a forma ideal de terminar uma refeição, especialmente em dias mais quentes. A sua simplicidade esconde uma elegância que surpreende sempre.

Ingredientes (6 Pessoas)

  • 2 folhas de gelatina incolor
  • 4 ovos
  • 1 limão
  • 150 gr de açúcar
  • 0,5 dl de sumo de limão
  • “serpentinas” de chocolate para decorar

Preparação

  1. Demolhe as folhas de gelatina em água fria, durante 5 minutos.
  2. De seguida, bata as gemas, junte-lhes a raspa do limão e o açúcar.
  3. Continue a bater até obter um creme esbranquiçado.
  4. Leve-o ao lume, em banho-maria, mexendo sempre até engrossar um pouco.
  5. Escorra então a gelatina e dissolva-a no preparado ainda quente.
  6. Retire do calor e deixe arrefecer.
  7. Adicione-lhe o sumo de limão e misture.
  8. Levante as claras em castelo e envolva-as cuidadosamente no preparado anterior.
  9. Por fim, distribua a mousse por taças individuais ou numa taça única (como preferir) e leve ao frigorífico.
  10. Sirva a mousse bem fresca, decorada com “serpentinas” de chocolate.

Ready for a burst of citrusy delight? Here is the English version below.

Lemon Mousse

This classic Lemon Mousse is a timeless dessert, celebrated for its wonderfully light, airy texture and its perfect balance of sweet and tangy flavours. It’s an elegant and refreshing treat that is incredibly simple to make, relying on the magic of whipped egg whites to create its signature cloud-like consistency. It’s the perfect palate cleanser after a rich meal or a delightful dessert for a sunny afternoon.

This recipe creates a classic, egg-based mousse. The yolks are gently cooked with sugar and lemon over a bain-marie to create a smooth, lemon-flavoured custard base, which is then stabilised with a touch of gelatine. The real lightness comes from folding in stiffly beaten egg whites. This technique results in a mousse that is both rich in flavour and incredibly ethereal in texture.

For the best flavour, always use fresh lemons, as both the zest and the juice are essential for that authentic, zesty kick. The chocolate shavings on top are a classic decoration, but you could also serve this mousse with fresh berries, a dollop of cream, or a small shortbread biscuit on the side for a delightful textural contrast.

Ingredients (Serves 6)

  • 2 sheets of leaf gelatine
  • 4 large eggs, separated
  • 1 lemon (zest and juice)
  • 150g caster sugar
  • 50ml fresh lemon juice (in addition to the juice of the 1 lemon)
  • Chocolate shavings, to decorate

Method

  1. Soak the gelatine leaves in a bowl of cold water for 5 minutes until softened.
  2. In a heatproof bowl, beat the egg yolks, then add the zest of the lemon and the sugar.
  3. Continue to beat until you have a pale, creamy mixture.
  4. Place the bowl over a saucepan of gently simmering water (a bain-marie), ensuring the bottom of the bowl does not touch the water. Stir constantly until the mixture thickens slightly.
  5. Squeeze the excess water from the gelatine and stir it into the warm yolk mixture until it has completely dissolved.
  6. Remove from the heat and allow to cool slightly.
  7. Stir in the lemon juice and mix well.
  8. In a separate, clean bowl, beat the egg whites until they form stiff peaks.
  9. Carefully fold the beaten egg whites into the cooled lemon mixture until just combined.
  10. Finally, divide the mousse among individual serving bowls or into a single large dish. Place in the refrigerator to chill and set.
  11. Serve the mousse well-chilled, decorated with chocolate shavings.