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Lemon Mousse with Oatmeal Crumble and Fresh Berries

Lemon Mousse with Oatmeal Crumble and Fresh Berries
This lemon dessert is a masterclass in textures and flavors. A delicate lemon mousse provides a light and airy base while a crunchy oatmeal crumble adds a satisfying bite. Paired with a simple but elegant serving of fresh berries the combination is both sweet and tangy making for a truly delightful treat.
Ingredients
  • 2 large eggs
  • 6 tablespoons (90g) unsalted butter, softened
  • 1 1/2 cups (300g) confectioners sugar
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 cups (360ml) heavy cream and milk (3/4 cup or 180ml heavy cream and 2 tablespoons or 30ml milk)
  • 1/2 cup (120ml) lemon curd
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) rolled oats
  • 2 gelatin leaves
  • 2 tablespoons (30ml) light corn syrup
  • 1 lemon, peel and juice
  • 1/4 teaspoon baking powder
Instructions

1. Preheat your oven to 350°F (180°C).

2. Line a baking sheet with parchment paper.

3. Whisk together 1 cup (120g) oats 1/2 cup (60g) flour 1/2 cup (120g) sugar and 1 tsp (5g) baking powder in a medium bowl.

4. Add 1/2 cup (115g) softened butter and mix until crumbly.

5. Spread the oat mixture onto the prepared baking sheet and bake for 10-12 minutes or until lightly golden.

6. Allow to cool completely.

7. Sprinkle 4 gelatin leaves over 1/4 cup (60ml) cold water in a small bowl.

8. Let it sit for 5 minutes to soften.

9. Whisk together 1 tsp (5g) lemon peel 2 tbsp (30ml) lemon juice and 1 cup (200g) confectioners sugar in a medium bowl until well combined.

10. Whisk 2 eggs until light and fluffy in a separate bowl.

11. Add the softened gelatin and whisk until fully incorporated.

12. Fold the egg mixture into the lemon mixture until well combined.

13. Whip 1 cup (240ml) heavy cream until stiff peaks form in a separate bowl.

14. Fold the whipped cream into the lemon mixture until no white streaks remain.

15. Spoon the lemon mousse into individual serving cups or a large serving dish.

16. Refrigerate for at least 4 hours or overnight.

17. Top the lemon mousse with the cooled oatmeal crumble and fresh berries of your choice just before serving.

Tools
  • whisk
  • medium bowl
  • baking sheet
  • parchment paper
  • oven
  • small bowl
  • gelatin leaves
  • electric mixer
  • large serving dish
  • individual serving cups
  • spoon
  • refrigeration unit

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