Description
This Limoncello Mousse is a light and refreshing Italian-inspired dessert, perfect for lemon lovers. Made with chilled heavy cream, limoncello liqueur, fresh lemon zest, and a hint of vanilla, this mousse offers a delicate balance of creamy texture and zesty citrus flavor. It’s quick to prepare, requires no baking, and sets beautifully in the refrigerator, making it an ideal elegant treat for any occasion.
Ingredients
For the Limoncello Mousse
- 1 cup heavy cream, chilled
- 1/4 cup granulated sugar
- 1/3 cup limoncello, chilled
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon vanilla extract
Instructions
- Beat the cream: In a large mixing bowl, use an electric mixer to beat the chilled heavy cream until soft peaks form, which means the cream holds gentle peaks when the beaters are lifted.
- Add sugar: Gradually add the granulated sugar to the whipped cream while continuing to beat it until stiff peaks form, meaning the peaks stand firm without collapsing.
- Fold in flavorings: Gently fold in the limoncello, freshly grated lemon zest, and vanilla extract using a spatula, combining everything without deflating the whipped cream.
- Chill the mousse: Divide the mousse evenly among serving glasses or bowls and refrigerate for at least 1 hour to allow it to set and flavors to meld.
- Garnish and serve: Just before serving, garnish the mousse with extra lemon zest or a fresh mint leaf to enhance the presentation and add a burst of freshness.
Notes
- For best results, make sure the heavy cream and limoncello are well chilled before starting.
- You can prepare the mousse a few hours ahead of serving and keep it refrigerated until ready.
- Adjust the amount of sugar according to taste if you prefer a less sweet dessert.
- Use fresh lemon zest for the most vibrant flavor and aroma.
- If limoncello is unavailable, you can substitute with a lemon-flavored liqueur or leave it out for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian