Lemon Curd Mousse!
Simple two ingredient lemon curd mousse with any decorations you fancy - whipped cream, blueberries, and more!
Lemon Curd Mousse
(whipped with 2 tbsp icing sugar)
In a large bowl, add your lemon curd and double cream.
Preferably with an electric whisk, whisk the two together to soft peaks.
Pipe/pour/spoon into your ramekins/glasses/pots and chill for at least an hour to set.
Decorate how you please! I used 150ml double cream whipped up on top, with some fresh blueberries and some sprinkles to decorate.
I used my delicious
homemade lemon curd
for this, which I would highly recommend, but you can use any supermarket one.
I do recommend the more expensive supermarket ones however, as the cheaper ones tend to taste a little odd!
If you want it a bit sweeter and less tart, you can add in 100g of icing sugar to the mix and whip that in.
These will last in the fridge for 3 days once made.
You can make these into shot glass sizes if you wish for mini desserts, and you can half the recipe if needed so you don't have too many!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie