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Instant lime and lemon mousse

Dessert5 minutes8 people180 calories
1/52/53/54/55/5 (10 votes)
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By Mayra Fernandez Joglar

instant-lemon-lime-moussethermorecetas

The other day I found in a box of books a La Lechera cookbook with some fantastic recipes to make with condensed milk. The book is a few years old but the recipes are the kind that never go out of style.

Irremediably I wanted to prepare all the recipes, so I got down to work and started with a very easy and fast of doing. I have adapted the amounts and modified the ingredients a bit to get this fantastic instant lemon lime mousse.

I have to say that it spreads a lot because, even if it takes Citrus, it's pretty sweet. So it is best to use small containers, so we will have a delicious dessert but not cloying ..

The instant lime and lemon mousse can be enjoyed fresh. Although, in this case, all the ingredients must be cold. It can also be done with in advance and leave it in the fridge. It lasts perfectly for a couple of days, then it is good but a somewhat more solid crust forms on the surface, losing this dessert quality.

Instant lime and lemon mousse

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A mousse as quick as it is easy to make and with the flavor of lime and lemon

  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 180
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 lemons
  • 2 limes
  • 200 g of condensed milk (see recipehere)
  • 250 g of cream

Preparation

  1. We wash the lemons and limes. We grate the skin finely, avoiding reaching the bitter white part. We reserve the zest until the moment of decorating.

  2. We squeeze the fruits and put the juice in the glass. The amount obtained will depend on the size but the ideal is about 80 grams. Add the condensed milk and mix for 30 seconds, speed 2. We withdraw and reserve.

  3. Without washing the glass, we put the butterfly on the blades. We add the cold cream and beat it in speed 3 1/2 until it is assembled. The time varies from one brand to another, so it is best to be aware and look through the mouthpiece. And stop beating as soon as we see that the cream sticks to the walls of the glass.

  4. Add the condensed milk mixture and mix for 10 seconds, speed 2. If necessary, we end up mixing with the spatula.

  5. We divide the mixture into 8 small glasses. We serve them with the zest on top.

  6. If they are not going to be consumed at the moment, it is convenient to cover them and keep them in the fridge until serving time.

More information - Lime and lemon ice cream - Basic recipe: condensed milk


Discover other recipes of: Easy, Less than 15 minutes, Desserts

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  1.   Belen said
    ago 6 years

    Hello. Thank you so much for the recipe! Sabot is very good but as soon as we mix the juices with the whipped cream, it loses its consistency and remains like a thick soup rather than a mousse. Any suggestion? Thanks

    Reply to Belen