Lemon mascarpone mousse
Lemon mascarpone mousse made with rich mascarpone, whipped cream and fresh lemon juice. A low-carb, luxurious dessert for guests.
At a glance
- Serves 4
- Prep time: 10 min
- No cooking needed
- Total time: 10 min
- Calories: 380 kcal per serving
- Protein: 4 g
- Fat: 38 g
- Carbs: 8 g
Ingredients
- 250g mascarpone
- 100ml cream
- 2 lemons
- 3 tbsp yacon syrup
- 1 pinch of sea salt
Method
You’ll need: hand mixer · mixing bowl · grater
- Wash one of the lemons in hot water, grate the zest and squeeze the juice of both lemons.
- Whip the cold cream in a tall mixing jug with a hand mixer until it forms stiff peaks.
- In a second bowl, stir the mascarpone with the lemon juice, zest, yacon syrup and a pinch of salt until smooth.
- Gently fold the cream into the mascarpone mixture with a spatula in two or three batches.
- Spoon the mousse into four dessert glasses and chill for at least 1 hour until set.
Good to know
Fresh and lemony, yet incredibly rich and creamy. This low-carb mousse ticks every box for a special-occasion dessert.
Swaps
Yacon syrup → coconut sugar (if you prefer a more caramel-like note and don't follow strict keto rules).
Cooking tips
When zesting the lemon, be careful to grate off only the top yellow layer – the white pith underneath tastes very bitter.
Storage
The mousse is easy to make the day before and gains even more flavour overnight in the fridge.
Allergens
Contains milk. Completely gluten-free and nut-free.
