Lemon mousse with almond biscuit
- Energy Kcal 998
- Carbohydrates g 106.7
- of which sugars g 101
- Protein g 15.6
- Fats g 56.6
- of which saturated fat g 27.79
- Fiber g 3.1
- Cholesterol mg 151
- Sodium mg 172
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
- Note + the resting time in the fridge (at least 2 h)
PRESENTATION
Looking for a dessert that's refreshing, yet simple and impressive? I mean, this lemon mousse really is the thing. Really good stuff. It's a classic treat enjoyed all over Italy, and each region adds its own special twist. The mousse is light, airy, and just the right amount of tangy because of the fresh lemon. And when you pair it with a homemade almond biscuit—oh man—it becomes something special.
These biscuits? They get their unique shape by being folded over a rolling pin while still warm—fancy, but super doable right in your kitchen. Perfect for a warm day or after a hearty meal, this lemon dessert is all about balance. It’s refreshing yet satisfying. For presentation, let your creativity shine! Seriously good stuff.
Many love decorating their lemon mousse recipe with grated lemon zest or a sprig of mint for that extra pop. You can also get playful—stack the biscuits or lean them against the mousse. Looks amazing. Folding the almond biscuit while warm ensures a crispy texture that pairs perfectly with the soft mousse.
For a fun twist, some folks add mojito flavors like lime and mint, giving it a fresh, vacation-like vibe. This mix of sweet almond cookies and zesty lemon mousse is sure to get conversations going at the table. No need for anything fancy—honestly, let the natural colors and textures work their magic. This lemon mousse with almond biscuit keeps it simple yet impressive, delivering that great mix of moist and a little bit crunchy all at once. It's a go-to for anyone who loves a dessert that's as fun to eat as it is to make. Pretty much no question.
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INGREDIENTS
- Ingredients for the Mousse (for 4 glasses of 200 ml)
- Lemon juice ¼ cup (60 ml)
- Gelatin in sheets 0.35 oz (10 g)
- Fresh liquid cream 1 ¾ cup (400 ml)
- Sugar 1 ¼ cup (250 g)
- Egg whites 0.67 cup (150 g) - (about 4 medium eggs)
- For the Almond Biscuit
- Almond flour ¾ cup (80 g)
- Type 00 flour ¼ cup (30 g)
- Butter 2 tbsp (30 g)
- Egg whites 2
- Vanilla bean 1
- Powdered sugar 0.8 cup (100 g)
How to prepare Lemon mousse with almond biscuit
To prepare the lemon mousse with almond biscuit, start by preparing the Italian meringue by placing a saucepan with a thick bottom over the heat. Pour the lemon juice 1, 150 g of sugar 2 and melt over low heat until the sugar has completely dissolved; the syrup should not exceed 250°F, you can measure it with a kitchen thermometer 3.
When it reaches a temperature of 241°F, start working the egg whites with a stand mixer (or an electric mixer) at medium speed. Beat them until they turn white and add the remaining sugar 4. When the syrup reaches 250°F and concurrently the egg whites are well whipped, pour the syrup slowly over the egg whites, continuing to beat them at medium speed 5; keep the mixer running until the mixture becomes completely cold. Once ready, you will obtain an Italian meringue with a white and frothy consistency. Set the meringue aside, and in the meantime, soak the gelatin sheets in a bowl with cold water for at least 10 minutes 6.
Heat 50 ml of cream in a small saucepan, and when it is hot, add the well-squeezed gelatin sheets 7. Stir with a whisk to completely dissolve the gelatin 8. Then turn off the heat and let it cool. Separately, whip the remaining cream 9.
Add it to the meringue, mixing delicately from top to bottom to avoid deflating it 10. Then incorporate into the meringue the cream in which you have dissolved the gelatin, now cooled 11, and gently mix everything together 12. Let it rest in the refrigerator for 2 hours.
Prepare the almond biscuit: start by melting the butter; place the almond flour in a large bowl, add the melted and cooled butter 13 and mix with a spatula until the butter is completely absorbed 14. Now take the vanilla bean, cut it lengthwise and extract the internal seeds with a knife 15.
Add the vanilla seeds 16; then sift the flour directly into the bowl 17. Mix well and set aside. Now place the egg whites in a bowl and beat them with an electric mixer 18.
As soon as they start to whip, add the sugar 19 and continue until you obtain a swollen and frothy mixture 20. Then add the whipped egg whites to the flour and butter mixture 21. Mix with a spatula from top to bottom to combine the ingredients,
until you obtain a homogeneous dough 22. Line a baking tray with parchment paper and place small amounts of dough with the back of a spoon, about 10 g, 1-2 inches apart (to make it easier, wet the spoon so the dough doesn't stick too much to the surface). Flatten the small amount of dough 23, forming circles about 2.75 inches in diameter and half a millimeter thick 24.
Once this operation is completed, bake in a preheated static oven at 355°F for 8 minutes (320°F for 3-4 minutes if using a fan oven). When the biscuits are slightly crunchy and browned 25, take them out of the oven and place them still warm on a rolling pin 26, in this way they will acquire a curved shape as they dry 27.
After two hours, remove the lemon mousse from the fridge 28 and pour it into a piping bag with a round nozzle. Fill the cups 29 to the brim. Serve the mousse accompanied by the almond biscuits 30!