Quick Lemon Mousse

To make this dessert ahead of time, reduce the amount of gelatin to 1 1/2 teaspoons and let the mousse set in the refrigerator for 1 1/2 hours.
Everyday Food, May 2010
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 4
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  • 1/3 to 1/2 cup fresh lemon juice, strained
  • 2 1/4 teaspoons unflavored powdered gelatin (from 1 packet)
  • 1/2 cup sugar
  • Coarse salt
  • 1 cup cold heavy cream
  • 1 cup fresh blackberries (6 ounces)


  1. In a small bowl, combine lemon juice and cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.

  2. In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.


Substitute fresh blueberries and/or raspberries for blackberries to make this recipe as prepared on "The Martha Stewart Show."

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