Lemon Cheesecake Mousse (2024)

FAQs

What is lemon mousse made of? ›

Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It's an elegant stand alone dessert that can be made ahead. After a nice dinner, especially if you have guests over, I love the simplicity of a homemade mousse or pudding, served with fresh berries on top.

Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.

Pudding is meant to be thick, soft, and silky, and is, therefore, a lot less airy than mousse. This difference in texture lies in preparation. Pudding requires heat to come together with the right consistency, whereas mousse simply needs to be whipped together.

Cheesecake and mousse differ in ingredients and preparation; cheesecake has a crust and a cream cheese filling and is either baked or refrigerated, while mousse is an airy dessert made from whipped cream and beaten egg whites and is set by refrigeration.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

A mousse cake has either a base of cake with mousse on top making up the bulk of the dessert or is cake layers with mousse as the filling. A mousse tart is a tart shell which is then filled with mousse. The shell is less like cake and more like a cookie or pie crust, depending on how it's made …

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

When refrigerated, homemade mousse typically lasts for 2-3 days if it includes fresh ingredients such as whipped cream or egg whites. For mousse made with stabilizers like gelatin, the lifespan can extend up to *5-7 days.

Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time. Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.

What is mousse filling made of? ›

Heavy Cream – Heaving cream or heavy whipping cream can be used. To make dairy free and vegan chocolate mousse cake filling use coconut cream. Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency.

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

Dairy-based mousses are usually made with whipped Cream (called crème. A dessert mousse is a light, airy concoction that whips air bubbles into a cream or custard. The most common type of Mousse is chocolate — it can be made with white chocolate, milk chocolate, or dark chocolate.