Lemon-Lime Citrus Mousse with Macerated Strawberries
This lemon-lime citrus mousse is light, tangy, and layered with juicy macerated strawberries for an elegant make-ahead dessert that tastes like summer in a glass.
Servings 8 servings
Ingredients
For the Citrus Mousse
- 6 large eggs
- 1 cup granulated sugar
- ½ tsp kosher salt, or fine sea salt
- Finely grated zest from 2 lemons and 2 limes
- ¾ cup freshly squeezed juice from lemons and limes (the 2 lemons and 2 limes you zested should yield about that quantity; squeeze more fruits as needed)
- ½ cup heavy cream (35% m.f.)
- 1 tsp pure vanilla extract
For the Macerated Strawberries
- 1 lb fresh strawberries, washed, dried and sliced
- ¼ cup granulated sugar
- 1 tbsp orange-flavored liqueur (such as Grand Marnier, optional)
- 1 tbsp minced fresh mint or basil leaves
To Serve
- Additional fresh mint or basil leaves, to serve (optional)
Instructions
- For the Citrus Mousse: In a medium saucepan, whisk together 3 eggs, 3 yolks (reserve the 3 remaining egg whites in a small bowl), 3/4 cup (180 ml) of the sugar, as well as the salt, citrus juice, and zest. Cook over medium heat while whisking constantly until the mixture thickens like pudding, 8 to 10 minutes.
- Strain the citrus curd into a large nonreactive mixing bowl. Cover with plastic wrap and refrigerate until cool. (The curd can be refrigerated in an airtight container for up to 4 days).
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the egg whites and remaining 1/4 cup (60 ml) sugar until stiff peaks form. Fold a third of the whipped egg whites into the chilled citrus curd, then mix to lighten the texture of the curd. Gently fold in the remaining egg whites.
- Whip the heavy cream with the vanilla extract until stiff peaks form. Fold the whipped cream into the citrus mousse until fully incorporated. Refrigerate while the strawberries macerate. (The citrus mousse can be refrigerated in an airtight container for up to a day. Fold again to loosen the mousse before using.)
- For the Macerated Strawberries: In a bowl, toss together the strawberries, sugar, liqueur, and mint or basil in a bowl. Let rest at room temperature for 15 to 30 minutes.
- SERVING: Divide the macerated strawberries between 8 glasses, glass jars, or small cups (each about ½ cup/125 ml in size). Top up with citrus mousse, then garnish with fresh mint or basil leaves, if desired. Serve immediately, or within a couple of hours (refrigerate until service).
- STORAGE: The citrus curd can be made up to 4 days ahead and refrigerated in an airtight container. Once assembled, the citrus mousse can be covered and refrigerated for up to 1 day. Macerate the strawberries up to 1 hour before serving for the best texture. Leftovers can be refrigerated overnight, but the berries will soften. Freezing is not recommended.
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