Lemon Mousse with Strawberries

Lemon Mousse with Strawberries


2 people made this

Sampling this mousse is like spooning up sunshine: jewel-like layers of berries are an unexpected delight. We've lightened up the mousse by substituting gelatine and fat-free yogurt for the usual quantities of eggs and cream.

Ariana Klepac

Serves: 8 

  • 1 punnet strawberries
  • 1 sachet gelatine, about 10g
  • 3/4 cup sugar
  • 2 teaspoons grated lemon rind
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon extra light olive oil
  • 1 large egg
  • 1 1/3 cups fat-free natural yoghurt

Preparation:20min  ›  Cook:10min  ›  Extra time:3hours  ›  Ready in:3hours30min 

  1. Set aside 8 berries for garnish. Hull the remaining strawberries and slice thickly. Set out 8 glass dessert bowls or parfait glasses.
  2. Sprinkle the gelatine over 1/4 cup cold water in a small bowl. Allow to stand for 5 to 10 minutes to soften.
  3. Place another 1/4 cup water, the sugar, lemon rind, lemon juice, oil and egg in a medium saucepan and whisk together until well combined. Cook over a low heat, whisking constantly, until the mixture is hot, about 5 minutes. Whisk in the softened gelatine and heat, stirring constantly, until the gelatine has dissolved, about 1 minute.
  4. Remove from the heat, transfer to a medium bowl and cool to room temperature, stirring occasionally. Whisk in the yoghurt.
  5. Working quickly, alternately layer the strawberries and lemon mousse in 8 dessert bowls. Garnish with reserved whole strawberries. Chill until set, about 3 hours. Serve.

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Reviews (1)


I don't know how this makes 8! The parfait glasses must be small It seemed to work better across about 4. I also ended up substituting the yoghurt for cream Only took about 45 minutes to set. - 04 Oct 2011

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