Dessert
Lemon mascarpone mousse
Sharp enough not to taste like a compromise, and it sets in the fridge without gelatin, eggs or any cooking at all.
4gnet carbs
32gfat
6gprotein
328kcal
Per serving15 minServes 4
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Ingredients
For the whole dish · serves 4
- Mascarpone8½ oz
- Heavy cream7 fl oz
- Lemon2
- Granulated erythritol1¾ oz
- Vanilla extracthalf a teaspoon
Method
6 steps · 15 minutes
- Zest the lemons before you juice them. Doing it the other way round is a job nobody manages twice.
- Beat the mascarpone with the erythritol, vanilla and the zest until smooth. Start slow or the powder goes everywhere.
- In a separate bowl whip the cream to soft peaks — stop while it still folds, not when it holds a shape.
- Fold a third of the cream into the mascarpone to slacken it, then fold in the rest in two goes, cutting rather than stirring.
- Add the lemon juice last, a splash at a time, folding between each. All at once and the acid seizes the mixture into curds.
- Spoon into four glasses and chill at least 2 hours. It is better after four, and it is fine overnight.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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