Ethereal Limoncello Mousse

Allergens

Eggs

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar substitute
• 3/4 cup fresh lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• 1/2 cup water
• 2 teaspoons limoncello liqueur
• 1 cup heavy cream
• Fresh berries, for garnish

Instructions

1. In a medium saucepan, combine egg yolks, sugar substitute, and lemon juice. Whisk until well combined.
2. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens slightly, about 5 7 minutes. Do not let it boil.
3. Remove from heat and strain through a fine mesh sieve into a large bowl. Stir in lemon zest and limoncello liqueur.
4. In another large bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the egg yolk mixture until fully incorporated.
5. Divide the mousse among 6 individual serving glasses or dessert cups. Cover and chill in the refrigerator for at least 2 hours, or until set.
6. Before serving, garnish with fresh berries and a sprinkle of lemon zest.

Chef’s Insight

To get that smooth texture, make sure to strain the mixture after cooking.

Notes

Make sure to use fresh lemon juice and zest for the best flavor.