Lemon Mousse with Caramel Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The sweetness of the caramel sauce complements the tart lemon flavor of this mousse. Nuts and cream are the perfect finish.


  • 1 ½ tbsp/10 g gelatin
  • ½ cup/125 ml


  1. Dampen the mold. Soften the gelatin in the water. In a bowl, combine the eggs and egg yolks and gradually beat in the sugar, lemon juice and zest. Set the bowl over a pan of simmering water and beat until the mixture is light and thick enough to leave a ribbon trail, 5-8 minutes. Take from the heat and beat until cool. Melt the gelatin; whisk into the lemon mixture.