Creamy Lemon & Elderflower Mousse

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Delicate, refreshing, and effortlessly elegant, this Creamy Lemon & Elderflower Mousse is a dreamy no-bake dessert perfect for spring and summer entertaining. Made with rich Cello Mascarpone Cheese, floral elderflower syrup, and bright lemon juice, this mousse is whipped to a light, airy perfection with soft peaks of heavy cream.

10-12

45-60 minutes

Directions

1. Prep the Lemons (if using as cups): Slice lemons in half and carefully scoop out the centers with a spoon, reserving 3 tablespoons of juice for the recipe. Set the hollowed lemon halves aside for serving.
2. Make the Mousse Base: In a large bowl, combine the mascarpone, elderflower syrup, lemon juice, vanilla, and half of the lemon zest (if using). Beat with a hand mixer until smooth and well combined.
3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula, taking care to keep the mixture light and airy.
4. Assemble: Spoon or pipe the mousse into the prepared lemon halves. Garnish with the remaining lemon zest, if desired.
5. Serve & Enjoy: Chill before serving for an extra refreshing treat!